Fettucini With An Asparagus And Gorgonzola Sauce Recipes

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE

Steps:

• Cook fettucini according to package directions.
• In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
• Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
• Add freshly ground black pepper.
• When pasta is al dente, drain it and mix it into the sauce.
• Toss well to coat the pasta and serve immediately.
• Pass the grated Parmesan at the table.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE

Steps:

• Cook and drain pasta as directed on package-except add asparagus 5 minutes before pasta is done.
• While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
• Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
• Nutritional: 1 Serving: Calories 370 (Calories from Fat 155), Fat 17 g (Saturated 7 g), Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 42 g (Dietary Fiber 3g), Protein 15g. % Daily Value: Vitamin A 12%, Vitamin C 18%, Calcium 20%, Icon 18%. Diet Exchanges: 2 Starch, 1/2 High-Fat Meat, 2 Vegetable, 2-1/2 Fat.

ASPARAGUS WITH GORGONZOLA SAUCE

Steps:

• Thoroughly clean the asparagus, cutting the tougher edge off.
• Bind them in small bunches and blanch.
• Let cool.
• Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan.
• Finely slice the leek.
• Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes.
• Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken.
• Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes.
• Serve immediately.

BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE

Steps:

• 1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
• 2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
• 3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
• 4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
• 5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE

Steps:

• Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
• Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.