Fettuccine with mushroom-gorgonzola sauce

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1½ Onions; finely chopped
6 larges Garlic cloves; minced
1½ pounds Crimini mushrooms; sliced
3 Red bell peppers; thinly sliced
1½ pounds Fettuccine
1¼ cup Fat-free half and half; * see note
3 ounces Gorgonzola cheese; crumbled
¾ cup Chopped fresh chives
6 tablespoons Chopped fresh parsley
3 tablespoons Chopped fresh basil

Directions

* Original recipe called for whipping cream.

Heat oil in heavy large skillet over medium heat. Add onions and garlic.

Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.) Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.

Meanwhile, add whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.

Per serving: 613 Calories; 14g Fat (20% calories from fat); 23g Protein; 100g Carbohydrate; 11mg Cholesterol; 403mg Sodium Recipe by: Bon Appetit, 10/98

Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Mar 17, 1999, converted by MM_Buster v2.0l.

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