Recipes Creamy Spring Pasta (Vegetarian, Entree)

Number of Servings
    • 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 low-fat milk 
    • 3 ounces light cream cheese 
    • 1 ounce Parmesan cheese, grated (about 1/4 cup packed)
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons chopped fresh tarragon



 Bring three 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; sauté 1 minute. Add breadcrumbs; sauté 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 Information

Nutritional Information:  408 Calories, 13.8g Fat, 17.6g Protein, 54g Carbohydrate, 4.6g Fbier, 33mg Cholesterol, 3.9mg Iron, 625mg Sodium, 225mg Calcium

Live It Tracker:  3-oz.-eq carbohydrates, 1-oz-eq. protein, 1 cup vegetables