Penne with Penne with Garlic and Asparagus Cream Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (~2 cups each)
  1. Preheat oven to 400 degrees F. Place asparagus pieces on a large baking sheet and drizzle with olive oil. Sprinkle asparagus with seasoning and salt; toss well. Roast the asparagus for 22-25 minutes.
  2. Meanwhile, being a large pot of water to a rolling boil. Add pasta and cook 10-12 minutes or until al dente. Drain and keep pasta hot.
  3. In a blender or food processor, combine the garlic, milk, half and half, and ¼th of the roasted asparagus; blend until smooth. Transfer the milk mixture to a medium pan and bring to a boil over medium heat; reduce heat and simmer for 20 minutes or until thickened.
  4. Pour sauce over pasta and toss in remaining asparagus. Serve hot.
*In place of Perfect Pinch, use a combination of garlic powder, dried oregano, dried rosemary, dried basil (in descending amounts) and just a bit of crushed red pepper, onion powder, paprika, and celery salt for a total measure of 1 tablespoon.

Disclaimer: I was compensated for this post as a contribution to the 2015 McCormick Health & Wellness Blogger Insider Program. All opinions are my own.
Nutrition Information
Serving size: ~2 cups Calories: 387 Fat: 12.2 Carbohydrates: 53.8 Sugar: 7.0 Sodium: 348 Fiber: 8.0 Protein: 17.0 Cholesterol: 15
Recipe by Prevention RD at