Creamy Spring Pasta Recipe

Name: Creamy Spring Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts water; 2 ounces French bread baguette, torn into pieces; 1 tablespoon butter; 3 garlic cloves, minced and divided; 1 1/2 cups (2-inch) diagonally cut asparagus; 1 cup frozen green peas; 6 ounces uncooked fettuccine; 2 teaspoons olive oil; 1/3 cup finely chopped sweet onion; 1 tablespoon all-purpose flour; 1/4 cup fat-free, lower-sodium chicken broth; 1 cup 1% low-fat milk; 3 ounces 1/3-less-fat cream cheese; 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh tarragon

Servings: persons

3 quarts water
2 ounces French bread baguette, torn into pieces
1 tablespoon butter
3 garlic cloves, minced and divided
1 1/2 cups (2-inch) diagonally cut asparagus
1 cup frozen green peas
6 ounces uncooked fettuccine
2 teaspoons olive oil
1/3 cup finely chopped sweet onion
1 tablespoon all-purpose flour
1/4 cup fat-free, lower-sodium chicken broth
1 cup 1% low-fat milk
3 ounces 1/3-less-fat cream cheese
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh tarragon

1
Bring 3 quarts water to a boil in a Dutch oven.
2
Place torn bread in a food processor; process until coarse crumbs form. Melt butter in a large skillet over medium-high heat. Add 1 garlic clove to pan; saute 1 minute. Add breadcrumbs; saute 3 minutes or until golden brown and toasted. Remove breadcrumb mixture from pan; wipe pan clean with paper towels.
3
Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender. Remove from pan with a slotted spoon. Rinse under cold water; drain.
4
Add pasta to boiling water; cook 10 minutes or until al dente. Drain and keep warm.
5
Heat olive oil in skillet over medium heat. Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently. Place flour in a small bowl; gradually whisk in chicken broth. Add broth mixture and milk to pan, stirring constantly with a whisk; bring to a boil. Reduce heat; cook 1 minute or until thickened. Remove from heat; add cheeses, salt, and pepper, stirring until cheeses melt. Add pasta, asparagus, and peas; toss well. Sprinkle with breadcrumbs and tarragon.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 quarts water, 2 ounces French bread baguette, torn into pieces, 1 tablespoon butter, 3 garlic cloves, minced and divided, and more.

Yes, Creamy Spring Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Spring Pasta

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