This has a great multi-purpose alfredo

Servess 6, about 1 1/2 cups

Ingredients

4 oz uncooked vegetable noodles
8 oz fresh asparagus, cut into 1 inch pieces
8 oz frozen peas, thawed
4 garlic scapes, diced
1/4 cup water
2 tbsp olive oil, divided
1 1/4 cups 2% reduced fat milk
1 tsp flour
3 oz cream cheese
1 tsp salt
1/2 tsp black pepper
1/2 cup shredded parmesan cheese
1/2 tsp lemon zest

Directions

1. Cook noodles according to directions until al dente. Drain pasta.
2. Add 1 tbsp oil to a large skillet and heat over medium-high heat.
3. Add asparagus, peas, garlic scapes, water to skillet and cover. Cook for 3 minutes until vegetables are bright green. Remove from heat and place in a bowl.
4. Heat remaining 1 tbsp oil in skillet and heat over medium heat. Add milk and flour to skillet and stir continuously until milk begins to simmer.
5. Add cream cheese, salt, and pepper and stir continuously until cream cheese is melted.
6. Remove from heat and add parmesan cheese and lemon zest, stirring continuously until cheese melts.
7. Add pasta and vegetables to skillet and stir until combined.
8. Separate into 6 servings and enjoy!

Adapted from Spring Vegetable Pasta Alfredo from Cooking Light April 2018.