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Fettuccine with Gorgonzola Sauce

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Submitted by Immanuel

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

1 hrs

Ingredients

½ 226.8
POUND G ASPARAGUS
8 231.2
OUNCES ML/G PASTA, FETTUCCINE
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
EACH EACH LEEKS
cut into 1/2 inch pieces *
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
seeded, cut in short strips
4 4
CLOVES CLOVES GARLIC
minced
15 433.5
OUNCES ML/G ARTICHOKE HEARTS
canned, drained, and quartered
1 237
CUP ML CHERRY TOMATOES
halved
1 1
X X SAUCE
gorgonzola (recipe follows) *
¼ 59
CUP ML PARMESAN CHEESE
grated, cherry tomatoes for garnish, if desired

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 353 24% 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?
Low Cholesterol, Trans-fat Free, High Fiber
 

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