Straw and Hay Alfredo with Roasted Asparagus

This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitute extravirgin olive oil. As with all alfredo dishes, serve immediately.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 2  cups  1% low-fat milk
• 1/3  cup  (3 ounces) 1/3-less-fat cream cheese
• 2  tablespoons  all-purpose flour
• 1  teaspoon  salt
• 1  teaspoon  butter
• 3  garlic cloves, minced
• 1  cup  (4 ounces) grated Parmigiano-Reggiano cheese
• 1  pound  asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
• Cooking spray
• 8  ounces  uncooked whole wheat spaghetti
• 8  ounces  uncooked spaghetti
• 2  tablespoons  truffle oil
• 1/4  teaspoon  freshly ground black pepper

Preparation

Preheat oven to 425°.

Combine first four ingredients in a blender; process until smooth.

Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.

Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.

Cook both pastas according to package directions, omitting salt and fat; drain well.

Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.

Nutritional Information

Calories:

296 (35% from fat)

Fat:

11.4g (sat 5.2g,mono 4.7g,poly 0.8g)

Protein:

14.5g

Carbohydrate:

34.9g

Fiber:

3.7g

Cholesterol:

21mg

Iron:

2.8mg

Sodium:

602mg

Calcium:

276mg