Pasta With Creamy Asparagus

Name: Pasta With Creamy Asparagus
Total time: 30 min
Yield: 2 servings
Ingredients: 1 pound fresh asparagus; 1 1/4 cups nonfat yogurt; 1/4 cup reduced-fat sour cream; 2 teaspoons Dijon mustard; 1/8 teaspoon nutmeg; 2 teaspoons cornstarch; 8 ounces fresh fusilli or other short pasta; 1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated); 1/8 teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Total Time: 30 minutes
Rating: 3(35)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Salmon and a Touch of Spring

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Ingredients

Yield:2 servings

1pound fresh asparagus
1¼cups nonfat yogurt
¼cup reduced-fat sour cream
2teaspoons Dijon mustard
⅛teaspoon nutmeg
2teaspoons cornstarch
8ounces fresh fusilli or other short pasta
1ounce Parmigiano Reggiano ( ⅓ cup coarsely grated)
⅛teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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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.