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Fettuccine with Gorgonzola Sauce

Fettuccine with Gorgonzola Sauce

Fettuccine with Gorgonzola Sauce


Makes 4 servings


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
1/4 cup grated Parmesan cheese or crumbled Gorgonzola
Cherry tomatoes for garnish (optional)


  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.

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