Creamy Gorgonzola Fettuccine |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Cooking Light Magazine. Rich gorgonzola cheese in a light cream sauce with walnuts and asparagus and of course, fettuccine. Serve with a salad and some bread and dinner is complete. Ingredients:
8 ounces uncooked fettuccine |
3 cups asparagus, diagonally sliced into 1 inch pieces (about 10 oz.) |
2 teaspoons butter |
4 garlic cloves, minced |
1 tablespoon all-purpose flour |
1 1/4 cups nonfat milk |
1/4 cup low-fat cream cheese (1/3-less-fat version) |
1/4 teaspoon salt |
1/2 cup gorgonzola, crumbled |
2 tablespoons walnuts, chopped |
fresh ground black pepper |
Directions:
1. Cook pasta in boiling water 6 minutes, omitting salt and fat. Add asparagus and cook 2 minutes or until tender.
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.
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.
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