Tagliatelle Pasta with Asparagus and Gorgonzola Sauce

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!

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Prep Time 25 min
Total Time 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

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Directions

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.

EXPERT TIPS

Expert Tips

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).

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 160),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 640mg; 640%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 3g 3% Sugars 2g 2% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 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;