Came up with this pasta for dinner tonight while checking out what was in the refrigerator. I also added asparagus, because it is healthy and I thought it would go well with the lemon. A garnish of chopped fresh basil might be nice also, it would give the sauce a lighter fresh taste.
Prep time: 10 minutes
Cooking time: 20 minutes
12 ounces fettuccine cooked or whatever is your favorite pasta
2 tablespoons unsalted butter
1 clove garlic minced
1 tablespoon lemon zest
1 tablespoon of flour
1/2 teaspoon red pepper flakes- optional
3/4 cup cream
3/4 cup lower fat milk like 1%
2 tablespoons light cream cheese
1/2 cup grated parmesan
1/2 cup diced onion
1 cup sliced mushrooms
1 cup fresh spinach
1/2 cup chopped asparagus, green beans or peas
Salt and pepper to taste.
1. Melt the butter in a medium sized pan over medium heat. Add mushrooms and onions, saute until light brown. Now add the garlic and lemon zest, cook for 1 minute.
2. Add the tablespoon of flour, mix in well and now whisk in the milk and cream, whisking constantly until the sauce has thickened and is bubbling, it will only thicken a little as the cream cheese and parmesan will also thicken it. Now add the cream cheese, stir until melted into the sauce.
3. Add the red pepper flakes if you like heat, and the parmesan, mix in well. Now add the chopped asparagus. Cook until the asparagus is tender but not soft. Now add the fresh spinach and continue cooking until the spinach has wilted. Season with salt and pepper to taste.
4. Toss your pasta into the sauce and serve. Garnish with some parmesan.