Tagliatelle Pasta with Asparagus and Gorgonzola Sauce

Try this asparagus pasta recipe from Betty Crocker.

Tagliatelle Pasta with Asparagus and Gorgonzola Sauce

BettyCrockerRecipe by BettyCrocker

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25 minutes

25 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 370
  • 17g
    (Saturated Fat 7g, Trans Fat 0g)
  • 70mg
  • 640mg
  • 40g
    (Dietary Fiber 3g, Sugars 2g)
  • 15g
  • Percent Daily Value*
  • 20%
  • 15%
  • 20%
  • 20%
  • Exchanges
  • 1 1/2
  • 1
  • 1/2
  • 2
  • 1
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Let your ingredents join forces! Adding vegetables to pasta water during the last minutes of cooking saves a major step (and saves you extra pans).

Ingredients

  • 1  lb asparagus
  • 8  oz uncooked tagliatelle pasta or fettuccine
  • 2  tablespoons olive or vegetable oil
  • 4  medium green onions, sliced (1/4 cup)
  • 1/4  cup chopped fresh parsley
  • 1  clove garlic, finely chopped
  • 1  cup crumbled Gorgonzola cheese (4 oz)
  • 1/2  teaspoon freshly cracked pepper

Directions

  1. 1Break 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.
  2. 2Meanwhile, 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.
  3. 3Add 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.

Categories: Course, Main Dishes, Pasta

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