with Vegetables and Creamy Gorgonzola Sauce
the book Welcome to 20 Fresh, Light & Quick Dinners published by Health-E-Meals.com!
you're looking for a 'splurge' that won't make you feel guilty, this is the recipe
to try! You even get great amounts of Vitamins A and C and calcium. It's rich,
creamy and delicious. You could also add chicken or seafood (shrimp, scallops,
salmon, crab, lobster, etc.) to this recipe and it would be fantastic.
time: 10 minutes
time: 17 minutes
Saving Tips: Look for sliced mushrooms, broccoli and red bell pepper (salad
Use fresh packaged pasta to cut down on cooking time. Bottled,
minced garlic is an acceptable substitute
Makes: 4 servings
ounces uncooked fettuccine pasta
cup broccoli florets
cup sliced mushrooms
cup red bell pepper slices
cloves minced garlic
tablespoon all-purpose flour
1/4 cups fat-free milk
ounces light cream cheese (about 1/4 cup)
ounces crumbled gorgonzola cheese (about 1/2 cup)
pasta according to package directions.
vegetables until tender-crisp.
butter in medium saucepan over medium-high heat.
- Add minced garlic; cook 2-3 minutes,
until lightly browned.
- Add flour, whisk in.
- Slowly add milk, whisking constantly.
- Add cream
cheese and gorgonzola; heat 1-2 minutes - until cheese is melted.
- Bring to a boil; sauce will thicken.
Remove from heat.
Toss together cooked pasta, vegetables and sauce.
- Top with parmesan cheese, salt
Content Per Serving
Total fat - 10g
Saturated fat - 5g
Cholesterol - 27mg
Total carbohydrate - 40g
Dietary fiber - 3g
Protein - 16g
C - 58% RDV
Calcium - 19% RDV
Iron - 9% RDV
Vitamin A - 15%
Daily Value, based on 2,000 calorie diet
Rogers, a work-at-home mom of two, is the founder of Health-E-Meals.com, providing
practical healthy living resources for busy people. Visit her website
to sign up for the FREE newsletter, 'Dinners on the Double' - offering a quick
and healthy, no-recipe dinner idea each week. Other available services include
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