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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 ( ⅓ cup coarsely grated)
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
112 grams carbs; 23 milligrams cholesterol; 677 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 9 grams fiber; 518 milligrams sodium; 36 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to boil in covered pot for the pasta.
- Step 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.
- Step 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.
- Step 4
Cook pasta according to package directions.
- Step 5
Drain pasta and asparagus, and combine with yogurt-sour cream mixture. Cook over medium heat until mixture is just heated through.
- Step 6
Coarsely grate cheese, and add to the pasta-asparagus mixture. Season with salt and pepper.
Private Notes
Comments
I didn't have sour cream so I used whipping cream instead, it still turned out fine.