Try this Fettuccine with Mushroom-Gorgonzola Sauce recipe, or contribute your own.
Suggest a better description* Original recipe called for whipping cream. Heat oil in heavy large skillet over medium heat. Add onions and garlic. saute until onions are tender, about 8 minutes. Add mushrooms and bell peppers. saute until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.) Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot. Meanwhile, add whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve. Per serving: 613 Calories; 14g Fat (20% calories from fat); 23g Protein; 100g Carbohydrate; 11mg Cholesterol; 403mg Sodium Recipe by: Bon Appetit, 10/98 Posted to EAT-LF Digest by Betsy Burtis
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 6 servings | ||
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Calories: 429 | ||
Calories from Fat: 38 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.9mg | 0 % | |
Potassium 445.5mg | 12 % | |
Total Carbohydrate 91.2g | 27 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 78g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
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