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.
2 servings
Preparation
- Bring water to boil in covered pot for the pasta.
- 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.
- 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.
- Cook pasta according to package directions.
- Drain pasta and asparagus, and combine with yogurt-sour cream mixture. Cook over medium heat until mixture is just heated through.
- Coarsely grate cheese, and add to the pasta-asparagus mixture. Season with salt and pepper.
30 minutes
Dining and Cooking