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Fettuccine with Gorgonzola Sauce

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ pound asparagus
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8 ounces pasta, fettuccine
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2 tablespoons olive oil
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1 each leeks
cut into 1/2 inch pieces
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1 medium sweet red bell peppers
seeded, cut in short strips
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4 cloves garlic
minced
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15 ounces artichoke hearts
canned, drained, and quartered
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1 cup cherry tomatoes
halved
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1 x sauce
gorgonzola (recipe follows)
*
¼ cup Parmesan cheese
grated, cherry tomatoes for garnish, if desired
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Ingredients

Amount Measure Ingredient Features
226.8 g asparagus
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231.2 ml/g pasta, fettuccine
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3E+1 ml olive oil
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1 each leeks
cut into 1/2 inch pieces
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1 medium sweet red bell peppers
seeded, cut in short strips
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4 cloves garlic
minced
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433.5 ml/g artichoke hearts
canned, drained, and quartered
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237 ml cherry tomatoes
halved
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1 x sauce
gorgonzola (recipe follows)
*
59 ml Parmesan cheese
grated, cherry tomatoes for garnish, if desired
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Directions

Cook fettuccine per package directions, drain, place in a warm bowl and ke ep warm.

Meanwhile, heat oil in a large skillet over medium heat.

Add asparagus, leeks, pepper, and garlic; cook and stir 5 to 7 minutes or until asparagus is crisp -tender.

Add artichoke hearts and tomatoes and cook 2 to 3 minutes or until hot.

Add to fettuccine.

Prepare Gorgonzola Sauce and pour sauce over fettuccine and veggies; toss; sprinkle with Parmesan cheese.

Garnish, if desired. Serve with Parmesan cheese .



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 35324% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 141mg 6%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 25%
Sugars g
Protein 27g
Vitamin A 37% Vitamin C 89%
Calcium 13% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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