Thursday, April 1, 2010

Asparagus in light Cream Sauce $3.95

We hope you enjoy the final of six meatless Fridays.  Not the happiest of holidays, perhaps, but that depends on your perspective - if you think of why he did it, it ought to be one of the happiest days - and yet while we celebrate the moment, it's a very very very dark day.  Take a moment to reflect on your life tonight while enjoying this entree.

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.

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