Goldy'S Low Fat Fettuccine Alfredo With Asparagus - cooking recipe

Ingredients

2 tablespoons finely chopped red onions
2 1/2 cups diagonally sliced asparagus, tough ends removed
1 teaspoon mashed and chopped baked garlic (see note)
1/3 cup nonfat dry milk powder
1 1/2 cups skim milk
1 1/2 tablespoons instant-blending Wondra Flour
2 tablespoons light cream cheese (neufchatel(not nonfat)
2/3 cup grated parmesan cheese
9 ounces cholesterol-free fettuccine pasta
1/2 cup chopped arugula

Preparation

Heat a medium-size nonstick saute pan.
Remove from heat, and spray with vegetable oil spray.
Add onion, and saute until limp--5-10 minutes.
Add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus).
In a large skillet, combine the dry milk and skim milk, and whisk until blended.
Add flour, stir, and cook over med-high heat until thickened.
In a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth.
Return this mixture to the hot sauce.
Add parmesan, and stir until melted.
Keep hot.
If the mixture gets too thick, thin it out with small amounts of skim milk.
Cook fettucine according to package directions.
Add hot pasta and garlic and vegetables to the sauce in the skillet.
Stir and cook over medium-low heat until heated through.
Serve garnished with chopped arugula.
**NOTE**.
To bake garlic, preheat oven to 350. Place a whole head of garlic in a small baking pan. Drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan.
Bake, loosely covered for 45-60 minutes or until soft.
The cloves will slide right out, and can ve mashed, chopped or served whole.