Preparation / Directions:
Heat a medium-size nonstick sauté‚pan. Remove from the heat and spray with vegetable oil spray. Add the onion and sauté‚over medium heat until limp, about 5 or 10 minutes. Add 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 medium-high heat until thickened. in a small bowl, add 2 tablespoons 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 the package 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 medium-low heat until heated through. Serve garni shed with chopped arugula.
NOTE: To bake the garlic, preheat the oven to 350F. Place a whole head of garlic in a small baking pan. Drizzle one teaspoon of olive oil over the head of garlic; add 1/4 cup water to the pan. Bake the garlic, loosely covered with aluminum foi l, for 45 to 60 minutes 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 garlic cloves are also deli cious mixed with hot homemade mashed potatoes.
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