This recipe is for one of those nights when you really don't feel like making anything but you still want to eat something good that's not thrown in the microwave. It only takes 15 minutes!

8 oz uncooked fettuccine
3 cups (1in) diagonally cut asparagus
2 tsp butter
4 cloves garlic, minced
1 Tbs flour
1 1/4 cup fat free milk
1/4 cup (2oz) less-fat cream cheese
1/2 cup (2oz) Gorgonzola or other blue cheese, crumbled
2 Tbs chopped walnuts (you can leave these out if you're allergic)

-Cook pasta in boiling water 6 minutes, omitting salt and fat. Add asparagus, cook 2 minutes until tender. Drain and place in a large bowl.
-Melt butter in a medium sauce pan over medium-high heat. Add garlic, cook 3 minutes. BE CAREFUL! It can burn really fast! If it is browning up nicely you don't have to cook it the entire 3 minutes. Gradually add milk, stirring well with a whisk. Stir in cream cheese and 1/4 tsp salt. Cook until thick (about 3 min) stirring constantly.
-Add sauce to pasta, tossing to coat. Serve with Gorgonzola and walnuts, sprinkle with black pepper. It is also good if you lightly toast the walnuts but you don't have to.

This is great with a simple salad. Try adding some sliced pears and green onions with a champagne dressing.
Serves 4

Tid-bit: 1 serving is 1 1/4 cups pasta. 399 calories, 54.3 carbs