Yes, I love her books and have made several of the recipes out of her books. Haven't tried this yet, but intend to soon.

* Exported from MasterCook *

Lowfat Fettuccine Alfredo with Asparagus

Recipe By : "Killer Pancake"-Diane M. Davidson
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method
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2 tablespoons finely chopped red onion
2 1/2 cups diagonally sliced asparagus with
tight tips -- tough ends removed
1 teaspoon (about 2 cloves) mashed and chopped
baked garlic (see note)
1/3 cup nonfat dry milk
1 1/2 cups skim milk or more as needed
1 1/2 tablespoons Wondra instant-blending flour
2 tablespoons light process cream cheese ( not nonfat)
2/3 cup grated Parmesan cheese
9 ounces cholesterol-free fettucini
1/2 cup chopped arugula

Heat a med-size nonstick saute pan. Remove from the heat and spray with cooking spray. Add the onion and saute over med. heat until limp, about 5-10 min. Add the asparagus and the garlic, cover the pan, and turn off the heat. ( The steam from the onion will cook the asparagus.) In a large skillet, combine the dry milk and skim milk and whisk until blended. Add the flour, stir, and cook over med-high heat until thickened. In a small bowl, add 2 tbl. of the hot sauce to the cream cheese and stir until smooth. Return this mixture to the hot sauce. Add the Parmesan and stir until melted. Keep hot. If the mixture becomes too thick, thin it out with small amounts of skim milk. The consistency should be like cream, not gravy.

Cook the fettuccine in boiling water according to pkg. directions until it is al dente; drain. Add the hot pasta and the garlic and the vegetables to the sauce in the skillet. Stir and cook over med.-low heat until heated through. Serve garnished with chopped arugula.

Note: To bake the garlic, preheat the oven to 350 degrees. Place a whole head of garlic in a small baking pan. Drizzle 1 tsp. olive oil over the head of the garlic, add 1/4 cup water to the pan. Bake the garlic, loosely covered with foil, for 45-60 min. or until the cloves are soft. The cloves will slip right out of their skins to be mashed, chopped or served whole. The whole garlic cloves can be served as a side dish with any roast meat; the mashed cloves are also delicious mixed with hot homemade mashed potatoes.

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