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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Ratings & Reviews

KathleenLee's Review

May 23, 2013

sukeedog's Review

May 17, 2013
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).

AshleyEvans's Review

January 23, 2013
This made for a beautiful presentation and definitely does not taste light. It is super rich and yummy. We used strong roquefort cheese since each serving only calls for half an ounce. I used an extra teaspoon of butter to sautée the garlic (which was definitely necessary since I used two extra cloves) for a full tablespoon. I also toasted the walnuts in the oven prior to serving. It needed a little extra salt and black pepper to taste. It took less than 30 minutes to make which is a huge point in its favor...

Ketamom's Review

March 19, 2012
This got rave reviews for my husband's birthday dinner. I roasted the asparagus in the oven and served on the side. Used 1 cup nonfat milk and 1/4 cup 1/2 & 1/2 for a little more richness. Added the Gorgonzola with the cream cheese and stirred until melted. Also added a pinch of nutmeg with the salt. Added the cooked fettuccine to the sauce and folded gently until coated. Served with toasted pine nuts, crumbled Gorgonzola, and Parmesan for guests to add at the table.

xswl12's Review

September 28, 2011
I thought this was great, my family loved it. I added a little gorgonzola into the milk mixture to add some more flavor. I also used half spinach fettuccine and half regular. And I skipped the asparagus. I also skipped the walnuts to make it less calories. Great recipe, will make again!

Klutes's Review

June 17, 2010
This is a delicious recipe. It was so good when I made it for my family that they didn't know it was low calorie. I added a little paprika for flavor and left out the walnuts though. Its great with salad and bread. It was so good that I'm making it for company tonight

AnnaBellaBoom's Review

February 14, 2010
Definitely 5 stars. I made this with bowtie pasta and stirred the gorgonzola (plus a little extra) into the sauce. Made half the recipe, although I used the full tablespoon of flour for a little thicker sauce. Outstanding! Since there's already a veggie in the recipe I just served it with a nice Chardonnay, but a green salad w/ a little balsamic & some of the crumbled gorgonzola would have complemented nicely. Will definitely make again as it is so quick and easy, but would also serve to guests.

LeahMarie's Review

February 25, 2009
My husband and I love the flavor of this dish. The sauce can get a bit thick though and it doesn't reheat too well.