Pasta With Creamy Asparagus

Ingredients

• 1 pound fresh asparagus
• 1 ¼ cups nonfat yogurt
• ¼ cup reduced-fat sour cream
• 2 teaspoons Dijon mustard
• ⅛ teaspoon nutmeg
• 2 teaspoons cornstarch
• 8 ounces fresh fusilli or other short pasta
• 1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated)
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    673 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 110 grams carbohydrates; 8 grams dietary fiber; 19 grams sugars; 35 grams protein; 22 milligrams cholesterol; 548 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring water to boil in covered pot for the pasta.
2. Wash the asparagus, then trim by breaking at the point where the tough, woody part of the stem meets the tender part. Cut into 1-inch pieces, and steam over hot water for 3 to 7 minutes.
3. Whisk the yogurt and sour cream with the mustard and the nutmeg, and blend a little of this mixture with the cornstarch to make a paste. Then, return cornstarch mixture to sour-cream yogurt.
4. Cook pasta according to package directions.
5. Drain pasta and asparagus, and combine with yogurt-sour cream mixture. Cook over medium heat until mixture is just heated through.
6. Coarsely grate cheese, and add to the pasta-asparagus mixture. Season with salt and pepper.

30 minutes