Creamy Gorgonzola Fettuccine

Name: Creamy Gorgonzola Fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 8 ounces uncooked fettuccine; 3 cups asparagus, diagonally sliced into 1 inch pieces (about 10 oz.); 2 teaspoons butter; 4 garlic cloves, minced; 1 tablespoon all-purpose flour; 1 1/4 cups nonfat milk; 1/4 cup low-fat cream cheese (1/3-less-fat version); 1/4 teaspoon salt; 1/2 cup gorgonzola, crumbled; 2 tablespoons walnuts, chopped; fresh ground black pepper

Submitted by DailyInspiration

"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."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 4

ingredients

8 ounces uncooked fettuccine
3 cups asparagus, diagonally sliced into 1 inch pieces (about 10 oz.)
2 teaspoons butter
4 garlic cloves, minced
1 tablespoon all-purpose flour
1 ¹⁄₄ cups nonfat milk
¹⁄₄ cup low-fat cream cheese (1/3-less-fat version)
¹⁄₄ teaspoon salt
¹⁄₂ cup gorgonzola, crumbled
2 tablespoons walnuts, chopped
fresh ground black pepper

directions

Cook pasta in boiling water 6 minutes, omitting salt and fat. Add asparagus and cook 2 minutes or until tender.
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.
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.