This was a bit underwhelming. I thought it would be more flavorful, given the blue cheese and all the other rich ingredients. I think maybe the flavor was just too subtle for us. We added a lot of red pepper flakes, which helped a little... I'd add tons more blue cheese next time (and perhaps cut the walnuts and butter altogether to make up for it).
Creamy Gorgonzola Fettuccine
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Amount per serving
- Calories: 399
- Calories from fat: 29%
- Fat: 12.8g
- Saturated fat: 6.4g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 2.2g
- Protein: 18g
- Carbohydrate: 54.3g
- Fiber: 3.8g
- Cholesterol: 28mg
- Iron: 3.4mg
- Sodium: 467mg
- Calcium: 220mg
- 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)
- 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.
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