Here’s a stunning surprise for your Italian cuisine night! Serve tagliatelle pasta with asparagus and creamy gorgonzola sauce – have this herbed and cheesy pasta dinner ready in just 25 minutes!
oz uncooked tagliatelle pasta or fettuccine
tablespoons olive or vegetable oil
medium green onions, sliced (1/4 cup)
cup chopped fresh parsley
clove garlic, finely chopped
cup crumbled Gorgonzola cheese (4 oz)
teaspoon freshly cracked pepper
Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
Let your ingredents join forces! Adding vegetables to pasta water during the last minutes of cooking saves a major step (and saves you extra pans).
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.