Steak and Asparagus Frittata and Pasta Alfredo with Asparagus

Today, as part of breakfast week at $5 Dinners, I shared my  Steak and Asparagus Frittata Recipe.You will want to check out all of the delicious breakfast recipes, like Erin’s recipe for Cinnamon Walnut Quinoa with Raisins. You can find more breakfast recipes in Erin’s latest book The $5 Dinner Mom Breakfast and Lunch Cookbook.

The frittata only used 1/2 a pound of asparagus and I bought a pound when it was on sale for $1.79, so I used the leftover asparagus in Pasta Alfredo.

Pasta Alfredo with Asparagus

Ingredients

1 lb. pasta
2 cups carrots, sliced
2 cups asparagus, cut in 1 inch lengths

Directions:

Bring a large pot of water to boil. Add pasta, carrots, and asparagus. Cook for 10 minutes or until pasta is al dente. Pour off water.

Add enough Alfredo Sauce to coat the pasta and vegetables.

Alfredo Sauce Ingredients:

2 tablespoons butter
1 tablespoon cornstarch (or 2 T. flour)
1/2 cup milk
1/2 cup vegetable broth
1 cup Mozzarella cheese (or 3/4 cups mozzarella and 1/4 cup parmesan)
1 teaspoon garlic powder
1 tablespoon fresh parsley (or 2 teaspoons dried)
dash of pepper

Directions:

Melt butter in a medium sauce pot. Once the butter is melted add cornstarch. Stir until smooth. Cook over a medium-high flame until the mixture is smooth and bubbly, stirring constantly.

Add milk slowly, stirring until well blended. Add broth, cheese, garlic powder, parsley and pepper. Stir over a medium flame, until cheese is melted and the sauce is smooth.

Spoon sauce over pasta and vegetables and mix to thoroughly coat.

We enjoy fresh asparagus each spring and love finding new ways to prepare it.