| 1 | : diag sliced -- tough ends : removed 1 ts mashed and chopped baked : garlic* -- about 2 cloves 1/3 c nonfat dry milk 1 ?c skim milk -- or as needed 1 ?tb wondra instant-blending : flour 2 tb neufchatel cheese -- not : fat-free 2/3 c grated parmesan cheese ?c arugula -- chopped heat a medium-size nonstick saute pan. |
| 2 | Remove from the heat and spray with vegetable oil spray. |
| 3 | Add the onion and saute over medium heat unitl limp, about 5-10 minutes. |
| 4 | Add the asparagus and the garlic, cover the pan, and turn off the heat. |
| 5 | (the steam from the onion will cook the asparagus). |
| 6 | In a large skillet, combine the dry milk and skim milk and whisk until blended. |
| 7 | Add the flour, stir and cook over medium-high heat until thickened. |
| 8 | In a small bowl, add 2 tbsp. of the hot sauce to the cream cheese and stir until smooth. |
| 9 | Return this mixture to the hot sauce. |
| 10 | Add the parmesan cheese and stir until melted. |
| 11 | Keep hot. |
| 12 | If the mixture becomes too thick, thin it out with small amounts of skim milk. |
| 13 | The consistency should be like cream, not gravy. |
| 14 | Cook the fettuccine in boiling water according to the package directions until it is al dente and drain. |
| 15 | Add the hot pasta and the garlic and the vegetables to the sauce in the skillet. |
| 16 | Stir and cook over medium-low heat until heated through. |
| 17 | Serve garnished with the chopped arugula. |
| 18 | ~ - - - - - - - - - - - - - - - - - notes : mc formatting and |
