Gorgonzola Fettuccine with Asparagus

Tonight was our second time making this and we really like this meal because it can be a good compromise. Husband doesn't love gorgonzola so the first time we made it he used Parmesan instead and this time he used feta. Both tasted good but the feta was much better. I might actually consider using that variation once in a while when I don't have gorgonzola on hand. I like to put a little extra asparagus and like always we roasted the asparagus instead of boiling it. 4 out of 5 stars.

 

Recipe from Cooking Light

Ingredients

• 8 Oz uncooked fettuccine
• 3 cups (1 inch) diagonally sliced asparagus (about 10 oz)
• 2 tsp butter
• 4 garlic cloves minced, or 2 tsp bottled minced garlic
• 1 TBS all-purpose flour
• 1 1/4 cups fat-free milk
• 1/4 cup (2 oz) 1/3 less-fat cream cheese
• 1/2 cup (2 oz) Gorgonzola or other blue cheese crumbled
• 2 TBS chopped walnuts toasted

Directions

1. 1. Cook pasta in boiling water 6 minutes, ommitting salt and fat. Add asparagus; cook 2 minutes or until tender. Drain pasta and asparagus; place in large bowl.
2. 2. Melt butter in medium saucepan over medium high heat. Add garlic and cook 3 minutes. Add flour, cook 30 seconds, stirring constantly. Gradually add milk, stirring well with a whisk. Stir in cream cheese and 1/4 tsp salt; cook until thick (about 3 minutes) stirring constantly.
3. 3. Add sauce to pasta, tossing to coat. Serve with Gorgonzola and walnuts; sprinkle with black pepper, if desired.
4. Yield: 4 servings (serving size 1 1/4 cup pasta, 2 TBS cheese and 1 1/2 tsp walnuts)

Amount Per Serving

Calories: 399

Fat: 12.8 g

Cholesterol: 28 mg

Sodium: 467 mg

Carbohydrate: 54.3 g

Protein: 18 g