Fettuccine With Arugula And Gorgonzola

By á-170456

Ingredients

• 4 quarts water
• Salt to taste
• 1 package fettuccine - (16 oz)
• 3 tablespoons olive oil
• 6 ounces Italian brown mushrooms quartered
• 3 tomatoes diced
• 1 bunch arugula coarsely chopped
• 1/2 pound gorgonzola cheese diced
• Freshly-ground black pepper to taste

Preparation

Step 1

Bring water and 3 tablespoons salt to boil in large pot. Add fettuccine and cook until al dente, 10 to 12 minutes.

Meanwhile, heat oil in hot skillet. Add mushrooms and saute 5 minutes, then add tomatoes and arugula and saute 2 minutes. Remove to large pasta bowl. Mix in Gorgonzola cheese.

Drain pasta well and add to cheese and vegetables. Season to taste with salt and pepper. Toss well and serve hot.

This recipe yields 4 to 6 servings.

Each of 6 servings: 483 calories; 582 mg sodium; 28 mg cholesterol; 19 grams fat; 60 grams carbohydrates; 18 grams protein; 0.54 gram fiber