Department of Food and Nutrition Services,
University of Iowa Hospitals and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
From the recipe collection of Trudy
2 cups (8 oz.) rotini
1 cup alfredo sauce (homemade* or Shillings dry mix)
1 Tbsp. olive oil
1 cup scallions, chopped
1 lb. fresh thin asparagus, washed, cut into 2” lengths
Boil rotini in salted water 9-12 minutes; strain; set aside.
Make alfredo sauce; set aside.
Heat oil in skillet, add scallions and heat for 2 minutes. Add asparagus and cook for 5 minutes. Asparagus should be bright green but tender. Add alfredo sauce and rotini. Stir until heated. Do not boil. Serve at once.
2 Tbsp. butter
3 Tbsp. flour
1 cup milk
1/4 cup grated parmesan
Make roux by melting butter, add flour and stir for 2 minutes. Add milk and cook until thickened.
Add Parmesan cheese. Serve hot.