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Fettuccine with Gorgonzola Sauce
Yield: Makes 4 servings
Ingredients:
8
ounces fettuccine
2
teaspoons olive oil
1/2
pound asparagus, cut into 1-inch pieces
1
leek, cut into 1/2-inch pieces
1
medium red bell pepper, cut into short strips
2
cloves garlic, minced
1
can (15 ounces) artichoke hearts, drained and quartered
1
cup cherry tomato halves
Gorgonzola Sauce (recipe)
1/4
cup grated Parmesan cheese or crumbled Gorgonzola
Cherry tomatoes for garnish (optional)
Preparation:
1.
Cook fettuccine according to package directions. Drain in colander. Place in large warm bowl; keep warm.
2.
Meanwhile, heat oil in large skillet over medium heat. Add asparagus, leek, bell pepper and garlic; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Add artichoke hearts and tomatoes; cook 2 to 3 minutes or until hot. Add to fettuccine.
3.
Prepare Gorgonzola Sauce.
4.
Pour Gorgonzola Sauce over fettuccine; toss. Sprinkle with Parmesan cheese. Garnish, if desired.
This recipe appears in:
Italian
