Fettuccine with mushroom-gorgonzola sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1½ | Onions; finely chopped | |
| 6 | larges | Garlic cloves; minced |
| 1½ | pounds | Crimini mushrooms; sliced |
| 3 | Red bell peppers; thinly sliced | |
| 1½ | pounds | Fettuccine |
| 1¼ | cup | Fat-free half and half; * see note |
| 3 | ounces | Gorgonzola cheese; crumbled |
| ¾ | cup | Chopped fresh chives |
| 6 | tablespoons | Chopped fresh parsley |
| 3 | tablespoons | Chopped fresh basil |
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 Recipe by: Bon Appetit, 10/98
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Mar 17, 1999, converted by MM_Buster v2.0l.