Ingredients

2 bunches fresh asparagus
1/4 cup light, creamy Parmesan salad dressing
12-ounce box fettuccine
8 ounces evaporated skim milk
2 tablespoons light cream cheese
1 cup grated Parmesan cheese

Instructions

Clean fresh asparagus under running water. Break off about 2 inches from the bottom of each asparagus to remove the “tough” portion. Place asparagus in a large bowl and cover with salad dressing. Set aside. Heat grill. Gently grill asparagus on hot grill for about 4 to 6 minutes, turning often. Remove asparagus from grill and place on a cutting board. Cut asparagus into 1 to 2 inch pieces. Set aside. Prepare fettuccine in a large pot as directed on box, eliminating the salt. When cooked, drain fettuccine in a colander. In a large pot, gently heat milk, cream cheese, and Parmesan cheese until bubbly. Add fettuccine and asparagus and blend. Heat thoroughly on reduced heat.

Makes 11 cups

Nutrition Information Per Serving (1 cup)

Calories: 239
Fat: 6 g
Saturated Fat: 2.5 g
Cholesterol: 47 mg
Sodium: 272 mg
Carbohydrates: 34 g
Dietary Fiber: 2 g