Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs
4 servings (serving size: 1 1/2 cups)
Photo: Karry Hosford
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
How to Make It
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
This is our family's favorite weeknight dish. The kids refer to it as "stinky noodles". I have been making it for the past 12 years when it was first published. I'm not sure why other reviews are low but we ALL love it in our family as do others that I have made it for. I do agree with one review that good gorgonzola is essential and I'll add that you really do need to make your own breadcrumbs and not modify with store bought. I make it exactly as instructed with no adaptations and have never found it to be dry nor bland.Add breadcrumbs last to keep them crunchy. It's delicious!!
I enjoy the lemon-pasta taste, but the gorgonzola didn't seem to blend well. The pasta was VERY dry. IF I try this one again, I would add some chicken broth with the lemon juice and use fewer bread crumbs.
This was very quick to put together on a busy weeknight. The flavors were great, but I agree with other reviews...pasta was dry. Maybe add a little broth next time? I used esekiel fettuccini & whole wheat panko to save time. I would make this again.
This has wonderful flavor and is a nice change from pasts with cream or tomato sauce. Much better results -- no clumping, the second time I made it. Drizzled olive oil over pasta after cooking and draining to prevent sticking. Added ingredients to pasta in following order: lemon juice & salt; parsley & walnuts mixture; crumbs & garlic mixture and then the cheese. Definitely a keeper.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.