Lower Fat Lemon Spaghetti
1 pound whole wheat spaghetti
2 Tablespoons olive oil
4 cloves garlic cloves (I used 4 cloves and it had a strong garlic flavor)
1/4 teaspoon crushed red pepper
Juice and zest from 2 Lemons
1/2 cup fat free half and half
1/4 cup lowfat milk
1 Tablespoon whole wheat flour (to thicken sauce)
1/2 cup grated parmesan cheese
12 fresh basil leaves, chopped
Small handful of italian parsley, chopped
1/2 teaspoon salt
1 pound asparagus, steamed and cut into 1 inch pieces
Shredded parmesan cheese for garnish
Boil and cook spaghetti as package directs and drain.
Saute the garlic cloves and crushed red pepper for a couple of minutes in olive oil.
Juice and zest 2 lemons.
Add lemon juice, half and half, and lowfat milk to the garlic cloves, olive oil and crushed red pepper. Add 1 Tablespoon flour to thicken sauce. Raise the heat to medium to bring to a low boil. Add lemon zest and parmesan cheese to the cream sauce. Season with salt to taste. Add the pasta and remove from heat. Let the pasta soak up the flavors of the sauce for a couple of minutes.
I steamed the asparagus in water in the microwave for about 3 minutes. Toss the pasta with the fresh basil, italian parsley, and steamed asparagus. Serve while hot.