I am so predictable. Barely a week goes by where I don’t have another pasta recipe for you.
I just can’t stop with the carbs! Especially creamy saucy carbs, with some extra crispy carbs sprinkled on top!
What you need,
6 oz. fettuccine
2 oz. French bread baguette, torn into small pieces
1 tbsp. butter
3 cloves garlic, minced and divided
2 cups asparagus, cut into 2 inch pieces
1 cup peas, fresh or frozen
1/3 cup sweet onion, finely diced
2 tsp. olive oil
1 tbsp. all-purpose flour
¼ cup chicken broth (low sodium)
1 cup milk (I used 1%)
3 oz. cream cheese (I used the lower fat kind)
¼ cup Parmesan cheese (freshly grated) + more for serving
Salt and Pepper
2 tbsp. chopped fresh basil or tarragon
In a food processor pulse the bread pieces until coarse crumbs form.
In a large skillet melt the butter over medium high heat. Add 1 minced garlic clove to the pan and sauté for about 1 minute until fragrant.
Add the bread crumbs and sauté for 3-4 minutes, stirring occasionally, until the crumbs are light brown and toasted. Remove the crumbs to a bowl and set aside for later. Wipe the skillet with a paper towel, you will need it again in a few minutes!
In a large pot of salted boiling water cook the pasta according to package directions until el dente. Drain and set aside.
In a small pot cook the peas and asparagus in boiling water for 2 minutes.
Drain then rinse under cold water and set aside.
Heat the olive oil over medium heat in the skillet you used to toast the crumbs. Add the onion and remaining 2 cloves of minced garlic, cook for 3-4 minutes until softened.
Place the flour in a small bowl and whisk in the chicken broth. Add the broth mixture and milk to the pan, stirring constantly with a whisk, bring to boil.
Reduce the heat to medium and cook for 1 more minute until the sauce is thickened. Stir in the cream cheese and Parmesan. Season the sauce with salt and pepper to taste.
Toss in the veggies and pasta and toss to coat in the sauce.
To serve, sprinkle with the bread crumbs and basil or tarragon.
A little extra grated Parm never hurt anyone either!
This pasta is so creamy; the crunch of the breadcrumbs is really great!
I don’t think I have ever met a pasta I didn’t like!
Recipe from Cooking Light Magazine