Tagliatelle Pasta with Asparagus and Gorgonzola Sauce

  • Prep 25 min
  • Total 25 min
  • Servings 4

Ingredients

  • 1 lb asparagus
  • 8 oz uncooked tagliatelle pasta or fettuccine
  • 2 tablespoons olive or vegetable oil
  • 4 medium green onions, sliced (1/4 cup)
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 1 cup crumbled Gorgonzola cheese (4 oz)
  • 1/2 teaspoon freshly cracked pepper

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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 Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
640mg
27%
Potassium
250mg
7%
Total Carbohydrate
40g
13%
Dietary Fiber
3g
12%
Sugars
2g
Protein
15g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
20%
20%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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