Fettuccine With Mushroom-gorgonzola Sauce

Even Christians who refuse to indulge personally in sinful sexual activity often watch movies and shows, read books and articles, and visit Internet sites that highlight, display, promote, or make light of sexual immorality. It’s as if we’ve said to the world, “We’re not going to do what you do, but we will gladly entertain ourselves by watching you.” It’s sick, isn’t it, this tendency that brings delight to us when we observe others in sexual sin?

David Platt

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Pasta, Vegetarian	6	Servings

INGREDIENTS

3	T	Olive oil
1 1/2		Onions, finely chopped
6		Garlic cloves, minced
1 1/2	lb	Crimini mushrooms, sliced
3		Red bell peppers, thinly
		sliced
1 1/2	lb	Fettuccine
1 1/4	c	Fat-free half and half, *
		see note
3	oz	Gorgonzola cheese, crumbled
3/4	c	Chopped fresh chives
6	T	Chopped fresh parsley
3	T	Chopped fresh basil

INSTRUCTIONS

Original recipe called for whipping cream.  Heat oil in heavy large
skillet over medium heat. Add onions and  garlic. SautÃ© until onions
are tender, about 8 minutes. Add  mushrooms and bell peppers. SautÃ©
until tender, about 20 minutes.  (Can be prepared 8 hours ahead. Cover
and refrigerate. Rewarm before  continuing.)  Cook fettuccine in large
pot of boiling salted water until just  tender but still firm to bite.
Drain well; return pasta to pot.  Meanwhile, add whipping cream and
cheese to mushroom mixture. Simmer  gently over medium heat until
cheese melts, stirring occasionally,  about 4 minutes. Stir in chives,
parsley and basil. Add sauce to  pasta; toss to coat. Season pasta to
taste with salt and pepper.  Transfer to bowl and serve.  Per serving:
613 Calories; 14g Fat (20% calories from fat); 23g  Protein; 100g
Carbohydrate; 11mg Cholesterol; 403mg Sodium  Recipe by: Bon Appetit,
10/98  Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com>
on  Mar 17, 1999, converted by MM_Buster v2.0l.

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