| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers, Pasta, Restaurants | 4 | Servings | |
INGREDIENTS
| 1 | lb | Rigatoni |
| 1 1/2 | c | Half and half |
| 3 | oz | Gorgonzola cheese |
| Crumbled | ||
| 3 | oz | Bela Paese or Talegggio |
| Cheese, cubed | ||
| 3 | oz | Fontina cheese, cubed |
| 1/2 | c | Freshly grated Parmesan |
| Cheese | ||
| 2 | T | Chopped fresh parsley |
INSTRUCTIONS
Cook pasta in salted water until tender but still firm to the bite. Meanwhile bring half and half to simmer in heavy skillet over medium-low heat. Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted. Drain pasta and add to sauce. Toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and parsley and serve. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <[email protected]> Recipe By : Valentino in Santa Monica
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Nutrition (calculated from recipe ingredients)
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Calories: 677
Calories From Fat: 390
Total Fat: 44.6g
Cholesterol: 138.6mg
Sodium: 2329.7mg
Potassium: 146.1mg
Carbohydrates: 16.7g
Fiber: 1.4g
Sugar: 4.9g
Protein: 52.7g