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Creamy Asparagus Pasta


Creamy, refreshing and delicious. You will love this easy one-pot meal that's ideal for a busy weekday dinner.













Trans-fat Free, High Fiber


6 ounces pasta, fusilli
1 tablespoon olive oil
2 cloves garlic
½ pound asparagus
8 ounces, ends trimmed, and cut into 1-inch pieces
2 tablespoons all-purpose flour
1 cup light cream (half&half)
or 1/2 cup heavy cream and 1/2 cup broth
1 pinch nutmeg
1 x salt and black pepper
to taste
½ cup Parmesan cheese


Bring a large pot of salted water a boil.

Cook the pasta until desired consistency, about 12 minutes.

Reserve ½ cup cooking liquid, and drain pasta.

Then return the pasta to the pot with a lid on.

Meanwhile heat the olive oil to the pan over medium heat until hot.

Add the garlic, stirring constantly until very fragrant, about 40 seconds.

Stir in the asparagus, and cook for about 6 minutes, or until the asparagus become brightly green and tender.

Season with salt and black pepper to taste.

Transfer the cooked asparagus into the pot with pasta, and cover with the lid.

Sprinkle the flour over the pan over medium heat, and cook for 1 minute.

Slowly pour the cream into the pan, and whisk constantly.

Cook until the cream thickens, about 3 to 5 minutes.

Add the nutmeg, and season with salt and black pepper to taste.

Add the cream sauce into the pot with apparatus and pasta, stir in ½ cup Parmesan cheese until well combined.

Add a bit cooking liquid if the pasta seems too thick.

Season with more salt and black pepper if needed.

Divide between two serving plates.

Serve warm with more Parmesan on top if needed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 366g (12.9 oz)
Amount per Serving
Calories 69837% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 441mg 18%
Total Carbohydrate 27g 27%
Dietary Fiber 5g 22%
Sugars g
Protein 56g
Vitamin A 28% Vitamin C 17%
Calcium 47% Iron 34%
* based on a 2,000 calorie diet How is this calculated?


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