Fettuccine with Gorgonzola Sauce
Yield
4 servingsPrep
15 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
asparagus
|
|
| 8 | ounces |
pasta, fettuccine
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
leeks
cut into 1/2 inch pieces |
*
|
| 1 | medium |
sweet red bell peppers
seeded, cut in short strips |
|
| 4 | cloves |
garlic
minced |
|
| 15 | ounces |
artichoke hearts
canned, drained, and quartered |
|
| 1 | cup |
cherry tomatoes
halved |
|
| 1 | x |
sauce
gorgonzola (recipe follows) |
* |
| ¼ | cup |
Parmesan cheese
grated, cherry tomatoes for garnish, if desired |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
asparagus
|
|
| 231.2 | ml/g |
pasta, fettuccine
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
leeks
cut into 1/2 inch pieces |
*
|
| 1 | medium |
sweet red bell peppers
seeded, cut in short strips |
|
| 4 | cloves |
garlic
minced |
|
| 433.5 | ml/g |
artichoke hearts
canned, drained, and quartered |
|
| 237 | ml |
cherry tomatoes
halved |
|
| 1 | x |
sauce
gorgonzola (recipe follows) |
* |
| 59 | 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 .
