Ingredients
Pasta and Vegetables
- 1 box (14.5 oz.) farfalle pasta
- 1 pound asparagus (cut into two-inch pieces, ends trimmed and discarded)
- 1 cup green peas (frozen or fresh)
Sauce
- 1 tablespoon extra virgin olive oil
- 1 small onion (finely diced)
- 4 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- ¼ cup low sodium chicken broth
- 1 cup skim milk
- 2 ounces cream cheese (room temperature)
- 3 tablespoons grated parmesan cheese
- Salt and fresh ground black pepper (to taste)
- Fresh chopped parsley (for garnish)
Instructions
- Cook Pasta and Vegetables: Bring a large pot of water to a boil. Add the farfalle pasta and cook for 6 minutes. Then add the asparagus pieces and green peas to the pot, continuing to cook for another 3 minutes, or until the pasta is al dente and vegetables are tender. Drain the mixture carefully.
- Sauté Onions and Garlic: While pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the finely diced onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
- Prepare Broth Mixture: In a small mixing bowl, combine the all-purpose flour and low sodium chicken broth. Whisk until completely smooth and incorporated without lumps.
- Create the Sauce Base: Pour the broth and flour mixture into the skillet with onions and garlic. Whisk in the skim milk continuously and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 1 more minute until the sauce thickens.
- Add Cream Cheese and Parmesan: Whisk in the cream cheese into the sauce until fully melted and smooth. Stir in grated parmesan cheese. Remove the skillet from heat and season the sauce with salt and freshly ground black pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta, asparagus, and peas back into the skillet with the creamy sauce. Stir thoroughly until the pasta is fully coated and ingredients are evenly combined.
- Garnish and Serve: Remove from heat, sprinkle fresh chopped parsley on top for garnish, and serve immediately while warm.
Notes
- Use fresh or frozen peas depending on availability; frozen peas can be added directly to boiling water without thawing.
- To make this dish vegetarian, substitute chicken broth with vegetable broth.
- For a richer flavor, whole milk or half-and-half can replace skim milk.
- Make sure cream cheese is at room temperature to ensure it melts smoothly into the sauce.
- For gluten-free option, use gluten-free pasta and a gluten-free flour alternative.
- Do not overcook the asparagus and peas to maintain their vibrant color and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
