1 (14-ounce) can hearts of palm, rinsed, drained, and coarsely chopped
2 cups (1-inch) diagonally ccut asparagus
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 ounces fresh mozzarella cheese, cubed
Instructions
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 4 minutes. Combine 1/4 cup milk and flour; stir with a whisk. Add flour mixture, 1 1/2 cups milk, salt, pepper, and hearts of palm to pan; bring to a simmer. Add asparagus; cook 4 minutes, stirring frequently. Add Parmesan; cook 30 seconds, stirring constantly. Remove from heat; stir in pasta and mozzarella.
Originally Submitted
4/26/2015
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