Creamy Spring Pasta
INGREDIENTS
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3 quarts water
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2 ounces French bread baguette, torn into pieces
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1 tablespoon butter
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3 garlic cloves, minced and divided
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1 1/2 cups (2-inch) diagonally cut asparagus
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1 cup frozen green peas
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6 ounces uncooked fettuccine
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2 teaspoons olive oil
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1/3 cup finely chopped sweet onion
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1 tablespoon all-purpose flour
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1/4 cup fat-free, lower-sodium chicken broth
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1 cup 1% low-fat milk
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3 ounces 1/3-less-fat cream cheese
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1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons chopped fresh tarragon
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Butter-Roasted Carrots
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