Creamy Gorgonzola Fettuccine

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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

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.

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.

Karen A. Levin,

Cooking Light

May 2000
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