TLC Cooking "Fettuccine with Gorgonzola Sauce"

Fettuccine with Gorgonzola Sauce

Fettuccine with Gorgonzola Sauce

YIELD Makes 4 servings
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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:

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.

This recipe appears in: Italian

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