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#KIphotocontest - Gorgonzola Fettuccini


From COOKING LIGHT magazine - May-2000

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Rate this recipe 4.6/5 (7 Votes)


  • Ingredients
  • 8 ounces uncooked fettuccine
  • 3 cups (1-inch) diagonally sliced asparagus (about 10 ounces)
  • 2 teaspoons butter or stick margarine
  • 4 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups fat-free milk
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) Gorgonzola or other blue cheese, crumbled
  • 2 tablespoons chopped walnuts, toasted
  • Freshly ground black pepper (optional)


Servings 4


Step 1

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

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