Fettuccine with Gorgonzola Sauce
Makes 4 servings
|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|
|1/4||cup grated Parmesan cheese or crumbled Gorgonzola|
|Cherry tomatoes for garnish (optional)|
- Cook fettuccine according to package directions. Drain in colander. Place in large warm bowl; keep warm.
- 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.
- Prepare Gorgonzola Sauce.
- Pour Gorgonzola Sauce over fettuccine; toss. Sprinkle with Parmesan cheese. Garnish, if desired.
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