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Creamy Gorgonzola Fettuccine

Creamy Gorgonzola Fettuccine

Cooking Light MAY 2000

  • 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)

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.

Nutritional Information

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
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Creamy Gorgonzola Fettuccine recipe

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