Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

6 Ratings
  • 5 3
  • 4 0
  • 3 1
  • 2 2
  • 1 0

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.

Recipe by Cooking Light September 2003

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 250°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

Per Serving:
327 calories; calories from fat 29%; fat 10.4g; saturated fat 2.5g; mono fat 3g; poly fat 3g; protein 11.1g; carbohydrates 49.5g; fiber 2.9g; cholesterol 6.3mg; iron 2.5mg; sodium 444mg; calcium 70mg.
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