This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"A satisfied customer - we should have him stuffed!"
-Basil Fawlty, Owner, Fawlty Towers
Pre-mixing the flour and milk is a great way to thicken a sauce with less fat.
Servings: 2 | Serving size: 2 ounces pasta
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
Not very good as leftovers.
|6 ounces||spears asparagus (steamed until al dente)|
|1/2 cup||2% milk|
|1 tsp||extra virgin olive oil|
|2 cloves||garlic (minced)|
|2 Tbsp||fresh lemon juice|
|1 small||onion (minced)|
|2 ounces||semi soft goat cheese|
|1 small||tomato (peeled, seeded and chopped)|
|1 Tbsp||fresh basil|
|1 ounce||Parmigiano-Reggiano (grated)|
|4 ounces||whole wheat linguine|
Place a quart of water in a shallow pan over medium-high heat and heat until poaching stage. Add the asparagus spears and blanch for about 6 – 8 minutes until slightly limp and bright green. Place 4 asparagus spears in each of two bowls. The tips of the asparagus should rest on the bowls edge.
Place the milk in a mixing cup and add the flour stirring until the mixture is smooth. Set aside.
In a medium sized non-stick sauté pan heat the olive oil over medium heat and add the minced garlic. Cook slowly until soft and do not let it brown. After the garlic is soft, add the lemon juice and cook until it is mostly evaporated.
Add the onion to the pan and cook over low heat until the onion is soft and translucent. Reduce the heat to low and stir in the salt and milk/flour mixture, whisking gently. As the sauce thickens, add the goat cheese and reduce the heat to very low. Continue whisking and, when the goat cheese is melted, remove from the heat.
Preheat the oven to 350°F.
Chop the basil into the tomatoes.
Place the 4 quarts water in a medium stock-pot over high heat. When the water is boiling cook the linguine until al denté (12 – 15 minutes for dried pasta). Drain.
Switch the oven to broil.
While the pasta is cooking, gently reheat the sauce and place the drained pasta into the sauté pan. Toss to coat the pasta well with the sauce.
When the linguine is well coated place it on top of the asparagus. Top this with the tomato/basil mixture and then sprinkle the Parmesan cheese over the top.
Place under the broiler. Cook until the cheese is melted and serve.
Serving size: 2 ounces of pasta and 1/2 the sauce
|Calories 516||Calories from Fat 151|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 10g||48%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 66g||22%|
|Dietary Fiber 5g||22%|
|Vitamin A 32%||Vitamin C 36%|
|Calcium 38%||Iron 29%|
|Vitamin K 47 mcg||Potassium 646 mg|
|Magnesium 79 mg|