| 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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