Creamy Gorgonzola Fettuccine |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
8 ounces uncooked fettuccine |
3 cups (1-inch) diagonally sliced asparagus (about 10 ounces) |
2 teaspoons butter or stick margarine |
4 garlic cloves, minced |
1 tablespoon all-purpose flour |
1 1/4 cups fat-free milk |
1/4 cup (2 ounces) 1/3-less-fat cream cheese |
1/4 teaspoon salt |
1/2 cup (2 ounces) gorgonzola or other blue cheese, crumbled |
2 tablespoons chopped walnuts, toasted |
freshly ground black pepper (optional) |
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.
|
|