Creamy Vegetable Pasta

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Oxmoor House


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8 ounces fettuccine, uncooked

1 pound fresh asparagus

1/4 cup water

2 teaspoons margarine

1/2 teaspoon minced garlic (about 1 clove)

1 tablespoon all-purpose flour

1 1/4 cups fat-free milk

3 tablespoons light process cream cheese

3/4 cup preshredded Parmesan cheese

1 (15-ounce) can black beans, drained

Freshly ground pepper (optional)

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