Spring Vegetable Pasta Alfredo
From Cooking Light
Notes: I didn't have asparagus and only half of a bag of sugar snaps and frozen peas. It still tasted great. I also did not have Romano cheese, so I just shaved some parmesan on top. I also think I used more than 4 oz pasta... I also just used up some half opened boxes of pasta that were in my pantry.
8 oz fresh asparagus, trimmed and cut into 1 1/2-inch pieces
8 oz fresh sugar snap peas, trimmed and halved
1/2 cup frozen green peas
4 oz uncooked whole-wheat cavatappi or penne pasta
1 T olive oil
3 garlic cloves
1 1/4 C milk
1 t flour
3 oz cream cheese
1 t kosher salt
1/2 t black pepper
2 C arugula
2 oz pecorino romano cheese shaved (about 1/2 c)
Boil salted water, add veg and cook until bright green about 3 minutes. Scoop out with colander or slotted spoon and set aside. Cook pasta in water.
Heat oil in dutch oven over medium. add garlic, cook for about 30 seconds. Whisk together milk and flour and add to pan. Bring to boil. Whisk in cream cheese, salt and pepper and whisk until melted. Reduce heat to low, stir in drained pasta and pea mixture. Turn off heat. Let stand 5 min. Top with arugula and shaved cheese.