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.
Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs
Toasted walnuts and crumbled Gorgonzola cheese enhance weeknight Linguine with Garlicky Breadcrumbs. It's the same easy recipe--with different pasta and a little less garlic and oil, so the blue cheese and walnuts stand out.
More From Cooking Light
- Calories: 327
- Calories from fat: 29%
- Fat: 10.4g
- Saturated fat: 2.5g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 3g
- Protein: 11.1g
- Carbohydrate: 49.5g
- Fiber: 2.9g
- Cholesterol: 6.3mg
- Iron: 2.5mg
- Sodium: 444mg
- Calcium: 70mg
- 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
- 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.
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