Spring Vegetable Pasta Alfredo

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a large Dutch oven with water, bring to a boil over high. Aadd asparagus, snap peas and green peas. Cook until bright green, about 3 minutes. Using a slotted spoon, transfer vegetables to a colander and rinse well with cold water

Step 2

Add pasta to boiling water and cook until Al dente. Drain

Step 3

Heat oil and the Dutch oven over medium. Add garlic, cook, starting occasionally until fragrant, about 30 seconds

Step 4

Whisk together milk and flour in a bowl. Add milk mixture to garlic and bring to a boil. Cook, during occasionally until slightly thickened, about 1 minute

Step 5

Add cream cheese, salt and pepper. Whisk until cream cheese melts

Step 6

Reduce heat to low, stir and pasta and vegetables. Remove from heat and let stand for 5 minutes

Step 7

Top with arugula and cheese