| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Pasta, Vegetarian |
6 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 1/2 |
|
Onions; finely chopped |
| 6 |
lg |
Garlic cloves; minced |
| 1 1/2 |
lb |
Crimini mushrooms; sliced |
| 3 |
|
Red bell peppers; thinly sliced |
| 1 1/2 |
lb |
Fettuccine |
| 1 1/4 |
c |
Fat-free half and half; * see note |
| 3 |
oz |
Gorgonzola cheese; crumbled |
| 3/4 |
c |
Chopped fresh chives |
| 6 |
tb |
Chopped fresh parsley |
| 3 |
tb |
Chopped fresh basil |
INSTRUCTIONS
* 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@ix.netcom.com> on Mar 17,
1999, converted by MM_Buster v2.0l.
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