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Creamy Gorgonzola Fettuccine

Yield 4 servings (serving size: 1 1/4 cups pasta, 2 tablespoons gorgonzola, and 1 1/2 teaspoons walnuts)

Ingredients

  • 8 ounces uncooked fettuccine
  • 3 cups (1-inch) diagonally sliced asparagus (about 10 ounces)
  • 2 teaspoons butter or stick margarine
  • 4 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups fat-free milk
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) Gorgonzola or other blue cheese, crumbled
  • 2 tablespoons chopped walnuts, toasted
  • Freshly ground black pepper (optional)

Nutrition Information

  • calories 399
  • caloriesfromfat 29 %
  • fat 12.8 g
  • satfat 6.4 g
  • monofat 3.3 g
  • polyfat 2.2 g
  • protein 18 g
  • carbohydrate 54.3 g
  • fiber 3.8 g
  • cholesterol 28 mg
  • iron 3.4 mg
  • sodium 467 mg
  • calcium 220 mg

How to Make It

  1. Cook pasta in boiling water 6 minutes, omitting salt and fat. Add asparagus, and cook 2 minutes or until tender.

  2. While pasta is cooking, melt butter in a medium saucepan over medium-high heat. Add garlic, and cook for 3 minutes. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring well with a whisk. Stir in cream cheese and salt; cook 3 minutes or until thick, stirring constantly.

  3. Drain pasta and asparagus; place in a large bowl. Add sauce; tossing to coat. Serve with Gorgonzola and walnuts, and sprinkle with pepper, if desired.