| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
La times, Latimes1 |
6 |
Servings |
INGREDIENTS
| 4 |
qt |
Water |
|
|
Salt |
| 1 |
|
Fettuccine -, 16 oz |
| 3 |
T |
Olive oil |
| 6 |
oz |
Italian brown mushrooms |
|
|
quartered |
| 3 |
|
Tomatoes, diced |
| 1 |
|
Arugula, coarsely chopped |
| 1/2 |
lb |
Gorgonzola cheese, diced |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Bring water and 3 tablespoons salt to boil in large pot. Add
fettuccine and cook until al dente, 10 to 12 minutes. Meanwhile, heat
oil in hot skillet. Add mushrooms and saute 5 minutes, then add
tomatoes and arugula and saute 2 minutes. Remove to large pasta bowl.
Mix in Gorgonzola cheese. Drain pasta well and add to cheese and
vegetables. Season to taste with salt and pepper. Toss well and serve
hot. Yields 4 to 6 servings. Each of 6 servings: 483 calories; 582 mg
sodium; 28 mg cholesterol; 19 grams fat; 60 grams carbohydrates; 18
grams protein; 0.54 gram fiber Recipe Source: Los Angeles Times -
01-06-1999 Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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