Thursday, April 1, 2010
Asparagus in light Cream Sauce $3.95
Asparagus Cream Sauce
8 to 10 ounces Bowtie (Farfalle) Pasta .80
2 tsp olive oil.20
1/2 cup red onion .15
12 oz. chopped asparagus cut in 1 inch lengths $1.50
1/2 cup white wine .30
2 Tbsp flour .10
1 cup skim or 1% milk .20
1 tsp tarragon .15
1/4 cup reduced fat cream cheese.25
1 Tbsp fresh lemon juice.05
1/4 tsp hot pepper sauce.05
3 Tbsp grated Parm.20
Begin cooking pasta until tender as you normally would.
In a large non-stick skillet, heat oil until hot over medium heat. Add onion and cook, stirring frequently for four minutes. Add asparagus and wine, bring to a simmer, partially cover, and cook until the asparagus is crisp-tender - about 6 minutes.
In a small bowl, combine milk and flour - add it to the skillet along with the tarragon and cook, stirring until thick, about 3 minutes. Stir in teh cream cheese, lemon juice, and hot pepper sauce - stir until the cream cheese is melted and the sauce is smooth.
Divide pasta into four dishes, cover with sauce, sprinkle with parm and serve with a smile.
As is, this recipe is 8 g fat, 429 calories, 67 g carbs, 17g protien, ... you could improve these stats with some whole wheat pasta instead of the plain white used in this calculation.