Creamy Gogonzola Fettucine

[Guest guest]

This is what we had for dinner tonight. It was very good but next time I

think I'll make it using Asiago cheese. With parmesan it would be very

Alfredo.

 

 

* Exported from MasterCook *

 

Creamy Gogonzola Fettucine <KT>

 

Recipe By :Cooking Light

Serving Size : 4 Preparation Time :0:00

Categories : ** ELF & MCR ** VegRecipe

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces fettucine -- fresh - uncooked

3 cups asparagus -- roasted

1 teaspoon olive oil -- scant

4 cloves garlic -- crushed/minced

1 tablespoon Butter Buds®

1 tablespoon flour

1 1/4 cups skim milk

1/4 cup fat-free cream cheese -- (2 oz)

1/4 teaspoon salt

1/2 cup gorgonzola cheese -- crumbled

2 tablespoons walnuts -- chopped and toasted

 

Puddle the olive oil in a nonstick saucepan and warm over medium heat. Add

garlic and cook until soft and fragrant. Add to milk. In same saucepan add

the butter buds and flour. Whisk in milk/garlic mixture and cook over medium

heat until thickened. Dice cream cheese and add to sauce. Stir to melt and

combine. Add salt and half the gorgonzola. Meanwhile boil water and cook

fettucine. Drain, then divide among 4 serving bowls. Top with roasted

asparagus. Then sauce. Sprinkle with remaining Gorgonzola and walnuts.

 

 

Source:

" Formatted by Whome40 Apr 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 430 Calories (kcal); 14g Total Fat; (28% calories from fat); 22g

Protein; 57g Carbohydrate; 29mg Cholesterol; 720mg Sodium

Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

NOTES : Original recipe called for cooking the garlic in 2 tsp butter then

making a white sauce. Also, no cheese was melted in the sauce, it was

sprinkled on top. If you melt cheese in the sauce you may need to thin in a

bit. I used fat free half and half for this. The original recipe called for

blanced asparagus. The original recipe used 1/3 less fat cream cheese. I

used a 9 oz package of fresh fettucine.

 

Next time I think I'll make this using Asiago cheese. The Gorgonzola was

rather strong.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0