Creamy Spring Pasta

Name: Creamy Spring Pasta
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

17 ingredients

5 steps

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

Directions

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.