Fettuccine Alfredo with Asparagus

Save yourself about 10 points a serve and try our version of Fettuccine Alfredo!

WW Points: 8.5 points

2 tbls finely chopped red onion
2 ½ cups diagonally slides asparagus
1 tsp mashed or minced garlic
1/3 cup of dried skim milk
1 ½ cups skim milk (or as needed)
1 ½ tbls corn flour
2 tbls 80% Fat Reduced Cream Cheese
1/3 cup finely grated parmesan cheese
Salt and Pepper to taste

1. Heat a medium sized non-stick pan.

2. Remove pan from heat and spray with cooking oil. Add the onions and place back over the heat and sauté until limp, about 5-10 minutes.

3. Add the asparagus and garlic cover the pan and turn off the heat – the steam from the onion will cook the asparagus.

4. In a large pan, combine the dry milk and skim milk and whisk until blended. Add the flour, stir, and cook over medium-high heat until thickened.

5. In a small bowl, add 2 tablespoons of 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 warm. Of the mixture becomes too thick, thin it out with a small amount of skim milk. The consistency should be like cream and gravy.

6. Cook the fettuccine in boiling water according to the package directions until it is al dente; drain.

7. Add the hot pasta and the garlic and the vegetables to the sauce in the skillet.

8. Stir and cook over medium-low heat until heated through. Divide between 4 bowls and serve.