| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dishes, Pasta |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Asparagus |
| 8 |
oz |
Fettuccine |
| 2 |
T |
Olive oil |
| 1 |
|
Leek, cut into 1/2" pieces |
| 1 |
|
Red bell pepper, seeded cut |
|
|
in short strips |
| 4 |
|
Cloves garlic, minced |
| 1 |
|
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"
<[email protected]> on Dec 16, 1998, converted by MM_Buster
v2.0l.
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