Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

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Gorgonzola-Walnut Fettuccine with Toasted BreadcrumbsRecipe
Photo: Karry Hosford
Toasted walnuts and crumbled Gorgonzola cheese enhance weeknight Linguine with Garlicky Breadcrumbs. It's the same easy recipe--with different pasta and a little less garlic and oil, so the blue cheese and walnuts stand out.
4 servings (serving size: 1 1/2 cups)


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1 slice day-old hearty white bread (such as Pepperidge Farm), torn
1 tablespoon olive oil
4 garlic cloves, minced
8 ounces uncooked fettuccine
1/4 cup chopped fresh parsley
1/4 cup (1 ounce) crumbled Gorgonzola cheese
3 tablespoons chopped walnuts, toasted
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Preheat oven to 250°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry.

Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic, and cook 30 seconds, stirring constantly. Remove garlic mixture from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs; cook 6 minutes or until lightly browned, stirring mixture frequently.

Cook the fettuccine according to package directions, omitting salt and fat; drain. Place fettuccine in a large bowl. Add the breadcrumb mixture, parsley, Gorgonzola, walnuts, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.

Created date

November 2003

Nutritional Information

Calories 327
Caloriesfromfat 29 %
Fat 10.4 g
Satfat 2.5 g
Monofat 3 g
Polyfat 3 g
Protein 11.1 g
Carbohydrate 49.5 g
Fiber 2.9 g
Cholesterol 6.3 mg
Iron 2.5 mg
Sodium 444 mg
Calcium 70 mg