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Fettuccine with Mushroom-Gorgonzola Sauce



  • Prep Time: N/A
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Fettuccine with Mushroom-Gorgonzola Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

* Original recipe called for whipping cream.

Heat oil in heavy large skillet over medium heat. Add onions and garlic.
Sauté until onions are tender, about 8 minutes. Add mushrooms and bell
peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours
ahead. Cover and refrigerate. Rewarm before continuing.)

Cook fettuccine in large pot of boiling salted water until just tender but
still firm to bite. Drain well; return pasta to pot.

Meanwhile, add whipping cream and cheese to mushroom mixture. Simmer gently
over medium heat until cheese melts, stirring occasionally, about 4
minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to
coat. Season pasta to taste with salt and pepper. Transfer to bowl and
serve.

Per serving: 613 Calories; 14g Fat (20% calories from fat); 23g Protein;
100g Carbohydrate; 11mg Cholesterol; 403mg Sodium

Ingredients:

3 tb Olive oil
1 1/2 Onions; finely chopped
6 lg Garlic cloves; minced
1 1/2 lb Crimini mushrooms; sliced
3 Red bell peppers; thinly
-sliced
1 1/2 lb Fettuccine
1 1/4 c Fat-free half and half; *
-see note
3 oz Gorgonzola cheese; crumbled
3/4 c Chopped fresh chives
6 tb Chopped fresh parsley
3 tb Chopped fresh basil

Serves:

6 servings

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