How to cook Fettuccine with Vegetables and Creamy Gorgonzola Sauce
Prep time: 10 minutes
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 sub- stitute for fresh.
Makes: 4 servings
Ingredients
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)
Directions
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 thick- en. Remove from heat. 4. Toss together cooked pasta, vegetables and sauce. Top with parmesan cheese, salt and pepper (optional).
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 die
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