*  Exported from  MasterCook II  *
                  Lowfat Fettuccine Alfredo with Asparagus
 Recipe By     : Diane Mott Davidson in Killer Pancake
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Healthy And Hearty               Main Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   red onion -- finely chopped
    2 1/2  cups          asparaus with tight tips -- sliced diagonally,
                          -- tough ends removed
    1      teaspoon      baked garlic (about 2 cloves) -- mashed and chopped
                          -- SEE NOTE
      1/3  cup           nonfat dry milk
    1 1/2  cups          skim milk or more as needed
    1 1/2  tablespoons   Wondra instant-blending flour
    2      tablespoons   light process cream cheese product -- (NOT nonfat)
      2/3  cup           grated Parmesan cheese
    9      ounces        cholesterol-free fettuccine
      1/2  cup           chopped arugula
 Heat a medium-size nonstick saute pan.  Remove from the heat and spray with
 vegetable oil spray.  Add the onion and saute over medium heat until limp,
 about 5 or 10 minutes.  Add asparagus and the garlic, cover the pan, and turn
 off the heat. (The steam from the onion will cook the asparagus.)
 In a large skillet, combine the dry milk and skim milk and whisk until
 blended.  Add the flour, stir, and cook over medium-high heat until thickened.
 in a small bowl, add 2 tablespoons of the hot sauce to the cream cheese and
 stir until smooth.  Return this mixture to the hot sauce.  Add the Parmesan
 and stir until melted.  Keep hot.  If the mixture becomes too thick, thin it
 out with small amounts of skim milk.  The consistency should be like cream,
 not gravy.
 Cook the fettuccine in boiling water according to the package directions until
 it is al dente; drain.  Add the hot pasta and the garlic and the 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 the garlic, preheat the oven to 350 degrees.  Place a whole
 head of garlic in a small baking pan.  Drizzle one teaspoon of olive oil over
 the head of garlic; add 1/4 cup water to the pan.  Bake the garlic, loosely
 covered with aluminum foil, for 45 to 60 minutes or until the cloves are soft.
 The cloves will slip right out of their skins to be mashed, chopped, or served
 whole.  The whole garlic cloves can be served as a side dish with any roast
 meat; the mashed garlic cloves are also delicious mixed with hot homemade
 mashed potatoes.
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