Creamy Gorgonzola Fettuccine
- 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 14 cups nonfat milk
- 14 cup low-fat cream cheese (1/3-less-fat version)
- 14 teaspoon salt
- 12 cup gorgonzola, crumbled
- 2 tablespoons walnuts, chopped
- fresh ground black pepper
- 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.
fettuccine, butter, garlic, flour, nonfat milk, lowfat cream cheese, salt, gorgonzola, walnuts, fresh ground black pepper
Taken from www.food.com/recipe/creamy-gorgonzola-fettuccine-470441 (may not work)