*  Exported from  MasterCook  *
                  Lowfat Fettuccine Alfredo with Asparagus
 Recipe By     : Diane Mott Davidson, Killer Pancakes
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Asparagus                        Cream Cheese
                 Healthwise                       Main Dishes
                 Pasta                            Recipes From Mysteries
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   red onion -- finely chopped
    2 1/2  cups          aspargus with tight tips, diag. sliced -- tough ends
    1      teaspoon      mashed and chopped BAKED garlic* -- about 2 cloves
      1/3  cup           nonfat dry milk
    1 1/2  cups          skim milk -- or as needed
    1 1/2  tablespoons   Wondra instant-blending flour
    2      tablespoons   Neufchatel cheese -- NOT fat-free
      2/3  cup           grated parmesan cheese
    9      ounces        fettuccine -- cholesterol-free
      1/2  cup           arugula -- chopped
 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 unitl limp,
 about 5-10 minutes. Add the 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 Tbsp. of the hot sauce to the cream cheese and stir
 until smooth. Return this mixture to the hot sauce. Add the Parmesan cheese
 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 and 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 the chopped arugula. 
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 NOTES : MC formatting and posted by bobbi744@sojourn.com
 * To Bake Garlic: Preheat the oven to 350° 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 45-60 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.