START TO FINISH: 25 minutes MAKES 4 servings
1 9-ounce package refrigerated whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 cup evaporated fat-free milk
2 ounces reduced-fat cream cheese (Neufchâtel), cubed
1⁄2 cup crumbled Gorgonzola or other blue cheese (2 ounces)
1⁄4 teaspoon salt
2 tablespoons chopped walnuts, toasted
1 Cook linguine and asparagus according to the package directions for linguine; drain. Return linguine mixture to hot pan; cover and keep warm.
2 Meanwhile, for sauce, in a medium saucepan combine evaporated milk, cream cheese, half of the Gorgonzola cheese, and the salt. Bring to boiling over medium heat, whisking constantly; reduce heat. Simmer, uncovered, for 2 minutes, whisking frequently (sauce may appear slightly curdled).
3 Pour sauce over cooked linguine mixture; toss gently to coat. Divide linguine mixture among shallow bowls. Sprinkle with the remaining Gorgonzola cheese and walnuts. Serve immediately (sauce will thicken upon standing).
PER SERVING: 361 cal., 13 g total fat (6 g sat. fat), 42 mg chol., 476 mg sodium, 44 g carb., 7 g fiber, 19 g pro.
