Creamy Spring Pasta
Ingredients
- 3 quarts water
- 2 ounces French bread baguette, torn into pieces ⓘ
- 1 tablespoon butter ⓘ
- 3 garlic cloves, minced and divided ⓘ
- 1 1/2 cups (2-inch) diagonally cut asparagus ⓘ
- 1 cup frozen green peas ⓘ
- 6 ounces uncooked fettuccine ⓘ
- 2 teaspoons olive oil ⓘ
- 1/3 cup finely chopped sweet onion ⓘ
- 1 tablespoon all-purpose flour ⓘ
- 1/4 cup fat-free, lower-sodium chicken broth ⓘ
- 1 cup 1% low-fat milk ⓘ
- 3 ounces 1/3-less-fat cream cheese ⓘ
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed) ⓘ
- 1/2 teaspoon kosher salt ⓘ
- 1/4 teaspoon freshly ground black pepper ⓘ
Instructions
- Bring 3 quarts water to a boil in a Dutch oven.
- Place torn bread in a food processor; process until coarse crumbs form. Melt butter in a large skillet over medium-high heat. Add 1 garlic clove to pan; saute 1 minute. Add breadcrumbs; saute 3 minutes or until golden brown and toasted. Remove breadcrumb mixture from pan; wipe pan clean with paper towels.
- Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender. Remove from pan with a slotted spoon. Rinse under cold water; drain.
- Add pasta to boiling water; cook 10 minutes or until al dente. Drain and keep warm.
- Heat olive oil in skillet over medium heat. Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently. Place flour in a small bowl; gradually whisk in chicken broth. Add broth mixture and milk to pan, stirring constantly with a whisk; bring to a boil. Reduce heat; cook 1 minute or until thickened. Remove from heat; add cheeses, salt, and pepper, stirring until cheeses melt. Add pasta, asparagus, and peas; toss well. Sprinkle with breadcrumbs and tarragon.
Nutrition & Diet Analysis (per serving)
1140
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).