Wednesday, March 28, 2012

creamy spring pasta

i just loved this fresh spring pasta dish.
okay, yes, it had a cream sauce, but still :)

(thank you cookinglight)


2 ounces French bread baguette, torn into pieces
(i used panko!)
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
1/4 cup Parmigiano-Reggiano cheese, grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh tarragon


1. bring 3 quarts water to a boil in a large pot

2. place torn bread in a food processor; process until coarse crumbs form.
OR use panko like me. i'm lazy :) 
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.

3. 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.

UM... this seriously made the most perfectly cooking asparagus!

4. add pasta to boiling water; cook 10 minutes or until al dente. drain and keep warm.

5. 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.

6. 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.

7. ENJOY!!

*i would cut my asparagus slightly smaller next time - think bite-size peices :)
*LOVED the breadcrumbs and taragon on top - would do more than the recipe suggested

happy springtime :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...