See Also: Fettuccine with Gorgonzola Sauce(recipes)
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Gorgonzola Sauce(recipes)
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fettuccine(dictionary)

Fettuccine with Gorgonzola Sauce (recipes)


Fettuccine with Gorgonzola Sauce

Yield: Makes 4 servings



Ingredients:



8ounces fettuccine

2teaspoons olive oil

1/2pound asparagus, cut into 1-inch pieces

1leek, cut into 1/2-inch pieces

1medium red bell pepper, cut into short strips

2cloves garlic, minced

1can (15 ounces) artichoke hearts, drained and quartered

1cup cherry tomato halves

Gorgonzola Sauce (recipe follows)

1/4cup 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.







Gorgonzola Sauce

Yield: Makes about 2-1/2 cups



Ingredients:



3tablespoons butter or margarine

1/4cup all-purpose flour

2cups milk

1/4cup canned vegetable broth

1/2teaspoon black pepper

4ounces Gorgonzola, crumbled









Preparation:





1.Melt butter in small saucepan over medium heat. Stir in flour. Cook and stir 2 to 3 minutes or until bubbly. Gradually stir in milk, broth and black pepper. Cook until thickened, stirring constantly.2.Reduce heat to low. Stir in cheese until melted.