Creamy Vegetable Pasta

Ingredients

• 1 pound asparagus fresh
• 15 ounce black beans drained canned
• 3 tablespoons process cream cheese light
• 1.3 cups milk fat-free
• 8 ounces fettuccine barilla uncooked
• 1 tablespoon flour all-purpose
• 1 clove garlic minced
• 2 teaspoons butter 
• 0.8 cup preshredded parmesan cheese 
• 0.3 cup water 

Equipment

• bowl
• sauce pan
• knife
• microwave
• peeler

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain.
3. While pasta cooks, snap off tough ends of asparagus.
4. Remove scales from stalks with a vegetable peeler or knife, if desired.
5. Cut asparagus into 1-inch pieces; place in a microwave-safe dish.
6. Add 1/4 cup water, and cover. Microwave at HIGH 2 minutes; drain.
7. Melt margarine in a medium saucepan over medium heat; add garlic. Cook, stirring constantly, 1 minute.
8. Add flour; cook, stirring constantly, 1 minute. Gradually add milk, and cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese; cook, stirring constantly, 2 minutes. Stir in Parmesan cheese.
9. Combine asparagus, cheese sauce, pasta, and beans in a large bowl; toss well.
10. Sprinkle with freshly ground pepper, if desired.