Our seasonal pasta toss is made luscious and rich with a lighter take on alfredo sauce. Instead of using heavy cream, we employ flour-thickened 2% milk enriched with cream cheese. We also switch from traditional Parmesan to more robust pecorino Romano, which allows us to use less cheese while still achieving the same flavor impact.
8 ounces fresh asparagus, trimmed and cut into 1 1/2-inch pieces
8 ounces fresh sugar snap peas, trimmed and halved
1/2 cup frozen green peas
4 ounces uncooked whole-wheat or chickpea cavatappi or penne pasta
1 tablespoon olive oil
3 garlic cloves, minced
1 1/4 cups 2% reduced-fat milk
1 teaspoon all-purpose flour
3 ounces cream cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups arugula (about 2 oz.)
2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
Added sugars 0g
Calcium 23% DV
Potassium 8% DV
How to Make It
Fill a large Dutch oven with water; bring to a boil over high. Add asparagus, snap peas, and green peas; cook until bright green, about 3 minutes. Using a slotted spoon, transfer vegetables to a colander; rinse vegetables well with cold water.
Add pasta to boiling water; cook according to package directions for al dente. Drain pasta.
Heat oil in Dutch oven over medium. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Whisk together milk and flour in a bowl. Add milk mixture to garlic; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 1 minute. Add cream cheese, salt, and pepper; whisk until cream cheese melts. Reduce heat to low; stir in pasta and pea mixture. Remove from heat; let stand 5 minutes (sauce will thicken upon standing). Top with arugula and shaved cheese.
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