Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Source: Anotherthyme - Raleigh, North Carolina

  2. 1 pound dried tagliatelle pasta (see note)

  3. 4 tablespoons butter

  4. 3 tablespoons minced garlic

  5. 1/2 teaspoon white pepper

  6. 3 cups fat-free half-and-half

  7. 8 ounces shiitake mushrooms, cut into 1/2-inch slices

  8. 1 cup crumbled gorgonzola cheese

  9. 1 cup grated Parmesan cheese

  10. 4 cooked artichoke hearts, quartered (fresh or canned)

  11. 1 cup grape tomatoes

  12. 1 cup sugar snap peas or snow peas

  13. 1 cup (1 1/2-inch) asparagus tips

  14. 3 tablespoons pesto

  15. 8 to 10 minutes until al dente. Drain.

  16. While pasta is boiling, heat butter in large saucepan over medium-high heat until foam subsides.

  17. 1 minute until golden brown, being careful not to burn the garlic. Add half-and-half and shiitakes, and cook foranother

  18. 5 minutes. Add gorgonzola and Parmesan. Bring to a boil and cook, stirring, for another

  19. 4 minutes.

  20. Add drained pasta and toss gently to combine. Add artichoke hearts, tomatoes, sugar snaps, asparagus tips and pesto. Cook about 1 minute just until asparagus tips are snap-tender.

  21. NOTE: Fettuccine can be substituted for the tagliatelle.

  22. Makes 4 servings.

  23. 35 grams (31% of calories); calories,

  24. 1,013; cholesterol,

  25. 105 milligrams; carbohydrate,

  26. 133 grams; fiber,

  27. 6 grams; protein,

  28. 42 grams; sodium,

  29. 1,477 milligrams

Comments

882,796
Send feedback