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Fettuccine With Mushroom-gorgonzola Sauce

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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. Sauté until onions
are tender, about 8 minutes. Add  mushrooms and bell peppers. Sauté
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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