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“From Cooking Light Magazine. Rich gorgonzola cheese in a light cream sauce with walnuts and asparagus and of course, fettuccine. Serve with a salad and some bread and dinner is complete.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta in boiling water 6 minutes, omitting salt and fat. Add asparagus and cook 2 minutes or until tender.
  2. While pasta is cooking, melt butter in a medium saucepan over medium-high heat. Add garlic, and cook for 3 minutes. Add flour, cook 30 seconds, stirring constantly. Gradually add milk, stirring well with a whisk. Stir in cream cheese and salt; cook 3 minutes or until thick stirring constantly.
  3. Drain pasta and asparagus; place in a large bowl. Add sauce, tossing to coat. Serve with gorgonzola and walnuts, and sprinkle with pepper, if desired.

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