| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Main dishes, Pasta | 6 | servings | |
INGREDIENTS
| 1/2 | lb | Asparagus |
| 8 | oz | Fettuccine |
| 2 | tb | Olive oil |
| 1 | Leek; cut into 1/2" pieces | |
| 1 | md | Red bell pepper; seeded, cut in short strips |
| 4 | Cloves garlic; minced | |
| 1 | cn | (15 oz) artichoke hearts; drained, and quartered |
| 1 | c | Cherry tomatoes; halved |
| Gorgonzola Sauce; (see recipe) | ||
| 1/4 | c | Parmesan cheese; grated |
| Cherry tomatoes for garnish; if desired |
INSTRUCTIONS
Cook fettuccine per package directions, drain, place in a warm bowl and keep warm. Meanwhile, heat oil in a large skillet over medium heat. Add asparagus, leeks, pepper, and garlic; cook and stir 5-7 minutes or until asparagus is crisp-tender. Add artichoke hearts and tomatoes and cook 2-3 minutes or until hot. Add to fettuccine. Prepare Gorgonzola Sauce and pour sauce over fettuccine & veggies; toss; sprinkle with Parmesan cheese. Garnish, if desired. Serve with Parmesan cheese. Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@Bellsouth.net> on Dec 16, 1998, converted by MM_Buster v2.0l.
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