TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE
Here's a stunning surprise for your Italian cuisine night! Serve tagliatelle pasta with asparagus and creamy gorgonzola sauce - have this herbed and cheesy pasta dinner ready in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
- Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g
ASPARAGUS WITH GORGONZOLA SAUCE
Awesome way to serve Asparagus! Serve with any food, but is especially good with other Italian dishes. Courtesy of Chef Silvia Maccari, Le Cordon Bleu Restaurant, and Italian Cooking and Living.
Provided by Leslie
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly clean the asparagus, cutting the tougher edge off.
- Bind them in small bunches and blanch.
- Let cool.
- Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan.
- Finely slice the leek.
- Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes.
- Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken.
- Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes.
- Serve immediately.
Nutrition Facts : Calories 333.2, Fat 24.4, SaturatedFat 15.1, Cholesterol 79.2, Sodium 497.2, Carbohydrate 17.6, Fiber 5.3, Sugar 4.9, Protein 15.4
FETTUCCINI WITH CREAMY GORGONZOLA SAUCE
Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.
Provided by MsBindy
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettucini according to package directions.
- In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
- Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
- Add freshly ground black pepper.
- When pasta is al dente, drain it and mix it into the sauce.
- Toss well to coat the pasta and serve immediately.
- Pass the grated Parmesan at the table.
TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE
Tagliatelle Agli Asparagi E Gorgonzola -- This recipe is a flavor powerhouse made with minimum effort. Cooking asparagus in the pasta pot saves one major step. The Gorgonzola would provide plenty of flavor if tossed in uncooked, but tossing it with the pasta and asparagus mellows its pungency and contributes to a subtle, balanced blend of flavors.
Provided by SashasMommy
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package-except add asparagus 5 minutes before pasta is done.
- While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
- Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
- Nutritional: 1 Serving: Calories 370 (Calories from Fat 155), Fat 17 g (Saturated 7 g), Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 42 g (Dietary Fiber 3g), Protein 15g. % Daily Value: Vitamin A 12%, Vitamin C 18%, Calcium 20%, Icon 18%. Diet Exchanges: 2 Starch, 1/2 High-Fat Meat, 2 Vegetable, 2-1/2 Fat.
Nutrition Facts : Calories 430.6, Fat 19.3, SaturatedFat 8, Cholesterol 73.2, Sodium 503.6, Carbohydrate 47.8, Fiber 4.8, Sugar 3.1, Protein 18.5
SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 as a side dish or first course
Number Of Ingredients 11
Steps:
- Heat water to a boil for pasta, salt water and cook pasta to al dente.
- Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
- In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.
CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
ASPARAGUS FETTUCCINE CARBONARA
Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
FETTUCCINE WITH ASPARAGUS
Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil.
- Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
- Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
- Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
- Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams
ASPARAGUS WITH GORGONZOLA
A very rich side, sinfully delish served with grilled pork, or any meat really! From The River Cafe, London. This sauce would be good with grilled pork tenderloin, or steaks, with a spoon... :-)
Provided by A la Carte
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter very gently in a medium sized sauce pan and then add the gorgonzola. Heat until the cheese is softened, but don't allow it to become liquid, you want it just warm.
- Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat.
- Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes). Drain the asparagus and dry.
- Put the asparaus onto warmed plates. Pour over the sauce and serve with the fresh parmesan.
Nutrition Facts : Calories 192.7, Fat 13.8, SaturatedFat 8.7, Cholesterol 35, Sodium 515.2, Carbohydrate 8.6, Fiber 3.9, Sugar 2.6, Protein 11.7
TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE
This is a nice vegetarian tortellini pasta option. The Gorgonzola cheese gives it a hearty flavor, and my kids like it.
Provided by 3Beauties
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
- Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
- Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.
Nutrition Facts : Calories 514.3 calories, Carbohydrate 41.7 g, Cholesterol 99 mg, Fat 31.9 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 16.9 g, Sodium 745.1 mg, Sugar 4.8 g
PASTA WITH PANCETTA AND GORGONZOLA SAUCE
This is NOT a low fat recipe, but it is oh-so delicious when you are in the mood for a treat. I made it up when I had some pancetta, heavy cream and gorgonzola on hand (three things I almost never have in the house). I hope you enjoy it as much as we do. You can use more or less gorgonzola depending on how strong you want the flavor.
Provided by 2hot2handle
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, heat a cast iron skillet to medium high. Add pancetta and saute until fat begins to render. Add onion and saute until the onion is translucent and the pancetta begins to brown, about 5 minutes.
- Add the heavy cream and the sherry. Bring to a boil and then remove from heat.
- Add the gorgonzola and stir until smooth. Place the pan back on the heat just until the cheese is fully melted and stir in the nutmeg.
- Drain the pasta and put back into the pasta pot or a pasta bowl. Pour sauce over pasta and mix. Serve in shallow bowls and pass parmesan cheese for diners to grate over the hot pasta.
Nutrition Facts : Calories 461.2, Fat 17.7, SaturatedFat 10.7, Cholesterol 55, Sodium 280.7, Carbohydrate 59.1, Fiber 2.6, Sugar 2.6, Protein 14.7
BACON, SPINACH & GORGONZOLA PASTA
An indulgent pasta dish that is quick and cheap to make
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
- Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.
Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium
FREGULA WITH ASPARAGUS AND GORGONZOLA
This recipe for fregula with asparagus and gorgonzola is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook. Special thanks to Laurie Smith for providing this lovely photograph.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add chopped shallot and cook, stirring, until golden. Add asparagus and continue stirring about 3 minutes more.
- Place chicken stock in a second saucepan and bring to a boil.
- Add fregula to saucepan with asparagus and cook, stirring constantly, about 2 minutes. Add wine and let cook until liquid has absorbed.
- Add boiling chicken stock to fregula and cook, stirring constantly, until liquid is fully absorbed, about 10 minutes. Stir in Gorgonzola until well combined, then stir in remaining 2 tablespoons olive oil; season with salt and pepper. Let mixture stand a few minutes before serving.
GRILLED ASPARAGUS WITH GORGONZOLA BUTTER
Provided by Allen Susser
Categories Cheese Dairy Vegetable Appetizer Side Low Carb Backyard BBQ Blue Cheese Asparagus Spring Summer Grill/Barbecue Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)
- Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and serve.
More about "fettucini with asparagus and gorgonzola food"
GORGONZOLA PASTA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
FETTUCCINE ALFREDO WITH ASPARAGUS - FOOD & WINE
From foodandwine.com
FETTUCCINE WITH GORGONZOLA AND BROCCOLI - FOOD & WINE
From foodandwine.com
PASTA WITH GORGONZOLA, A QUICK AND SIMPLE DINNER
From foodrepublic.com
PASTA WITH ASPARAGUS AND GORGONZOLA - FARMER'S WEEKLY
From farmersweekly.co.za
CREAMY ASPARAGUS PASTA RECIPE | SAVEUR
From saveur.com
EASY SWEET POTATO FETTUCCINE NOODLES | LIVE EAT LEARN
From liveeatlearn.com
THIS 5-INGREDIENT ASPARAGUS PASTA IS THE PERFECT EASY …
From thekitchn.com
FETTUCCINE ALFREDO WITH ASPARAGUS
From agupdate.com
FETTUCINI - DEFINITION OF FETTUCINI BY THE FREE DICTIONARY
From thefreedictionary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love