*I prepared this lastnight, and really enjoyed it. My only comments are that it does need a little more salt and pepper in my opinion and, if you don't have whole wheat pasta on hand, making it with just regular pasta is fine.
"This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitue extravirgin olive oil. As with all alfredo dishes, serve immediately."
2 cups 1% low-fat milk
1/3 cup (3 oz) cream cheese
2 Tbsp all-purpose flour
1 tsp salt
1 tsp butter
3 garlic cloves, minced
1 cup (4 oz) grated Parmigiano-Reggiano cheese
1 lb. asparagus, trimmed and cut into 2 inch pieces (about 2 cups)
8 oz uncooked whole wheat spaghetti
8 oz uncooked spaghetti
2 Tbsp. truffle oil
1/4 tsp. freshly ground black pepper
1. Preheat oven to 425 degrees
2. Combine first four ingredients in a blender;process until smooth
3. Melt butter in a saucepan over medium-high heat. Add garlic; saute 30 sec. Add milk mixture to pan; cook 3 min. or until mixture simmers, stirring constantly. Cook 2 min. or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4. Place asparagus on jelly-roll pan coated with cooking spray. bake at 425 degrees 10 min. or until browned, stirring once.
5. Cook both pastas according to package directions, drain well.
6. Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Seve immediately. Yield: 8 1 cup servings