Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 4
Karen A. Levin
Recipe by Cooking Light May 2000

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

399 calories; calories from fat 29%; fat 12.8g; saturated fat 6.4g; mono fat 3.3g; poly fat 2.2g; protein 18g; carbohydrates 54.3g; fiber 3.8g; cholesterol 28mg; iron 3.4mg; sodium 467mg; calcium 220mg.
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