Fettuccine With Arugula And Gorgonzola

Recipe Ingredients

4		Water
		Salt - to taste
1		Fettuccine - (16 oz)
3 tablespoons	45ml	Olive oil
6 oz	170g	Italian brown mushrooms - quartered
3		Tomatoes - diced
1		Arugula - coarsely chopped
1/2 lb	227g / 8oz	Gorgonzola cheese - diced
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring water and 3 tablespoons salt to boil in large pot. Add fettuccine and cook until al dente, 10 to 12 minutes.

Meanwhile, heat oil in hot skillet. Add mushrooms and saute 5 minutes, then add tomatoes and arugula and saute 2 minutes. Remove to large pasta bowl. Mix in Gorgonzola cheese.

Drain pasta well and add to cheese and vegetables. Season to taste with salt and pepper. Toss well and serve hot.

This recipe yields 4 to 6 servings.

Each of 6 servings: 483 calories; 582 mg sodium; 28 mg cholesterol; 19 grams fat; 60 grams carbohydrates; 18 grams protein; 0.54 gram fiber

Source:
The Los Angeles Times, 01-06-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.