Creamy Spring Pasta

Well now that it is officially SUMMER it is time to use up some of those spring veggies! Asparagus and spring peas come together in this tasty, creamy pasta.  This recipe is perfect for a slow weekend dinner - to only be eaten while sitting outside on your patio!

Servings: 5
Serving Size: 1 cup
Points Plus: 8pp
Prep Time: 10 minutes
Cook Time: 20 minutes
Level of Difficulty: Easy

Ingredients
1 bunch of asparagus, trimmed and cut into 2 inch pieces
1 cup peas, fresh or frozen
8 oz uncooked whole wheat pasta, any type
1 t olive oil
1/3 cup onion, chopped
1 T flour
1/3 cup chicken stock
1 cup fat free milk
3 oz reduced fat cream cheese
1 oz Parmigiano-Reggiano cheese
Kosher salt + black pepper
Fresh parsley

Directions
Bring a stock pot of water to a boil. When the water is bubbling add your asparagus and peas.  Cook them about 3 minutes, until crisp but tender.  Remove your veggies from the water and rinse them with cold water.

Bring another stock pot of water to a boil and cook pasta according to package instructions, until cooked to your liking.  Drain and set aside.

Add 1 t oil to a large skillet.  Add chopped onion and garlic cloves and cook for about 3 minutes, until tender.  Put your flour in a small bowl and gradually whisk in chicken broth.  Add the broth mixture and milk to your skillet and whisk constantly, bringing the mixture to a boil. Reduce heat to medium and cook the sauce for about 1 minute, until the sauce has thickened.  Remove sauce from the heat, add cheese, salt and pepper.  Add pasta to skillet along with asparagus and peas.  Toss until combined! Top with fresh parsley and enjoy.

Tip
Feel free to add other veggies to this pasta.  Matchbook cut carrots

XOXO - Katie

Recipe inspired by Cooking Light.