| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
La times, Latimes1 |
6 |
servings |
INGREDIENTS
| 4 |
qt |
Water |
|
|
Salt |
| 1 |
pk |
Fettuccine -; (16 oz) |
| 3 |
tb |
Olive oil |
| 6 |
oz |
Italian brown mushrooms; quartered |
| 3 |
|
Tomatoes; diced |
| 1 |
bn |
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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