How to Fettuccine with Vegetables and Creamy Gorgonzola Sauce

How to Fettuccine with Vegetables and Creamy Gorgonzola Sauce

Pime: 10 minutesrep 

Cooking time: 17 minutes

Time Saving Tips: Look for sliced mushrooms, broccoli and red bell pepper (salad bar, perhaps).
Use fresh packaged pasta to cut down on cooking time. Bottled, minced garlic is an acceptable substitute
for fresh.

Makes: 4 servings


8 ounces uncooked fettuccine pasta 1 cup broccoli florets
1 cup sliced mushrooms 1 cup red bell pepper slices
2 teaspoons butter 2 cloves minced garlic
1 tablespoon all-purpose flour 1 1/4 cups fat-free milk
Parmesan cheese 2 ounces light cream cheese (about 1/4 cup)
Salt and pepper 2 ounces crumbled gorgonzola cheese (about 1/2 cup)

1. Cook pasta according to package directions.
2. Steam vegetables until tender-crisp.
3. Melt butter in medium saucepan over medium-high heat. Add minced garlic; cook 2-3 minutes,
or until lightly browned. Add flour, whisk in. Slowly add milk, whisking constantly. Add cream
cheese and gorgonzola; heat 1-2 minutes - until cheese is melted. Bring to a boil; sauce will thicken.
Remove from heat.
4. Toss together cooked pasta, vegetables and sauce. Top with parmesan cheese, salt and pepper

Nutritional Content Per Serving:
Calories - 312 Total fat - 10g
Saturated fat - 5g Cholesterol - 27mg
Sodium - 433mg Total carbohydrate - 40g
Dietary fiber - 3g Protein - 16g
Vitamin C - 58% RDV Calcium - 19% RDV
Iron - 9% RDV Vitamin A - 15% Recommended Daily Value, based on
2,000 calorie diet


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