Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tagliatelle Pasta with Asparagus and Gorgonzola Sauce
- add review
- #22498
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 package (8 ounces) tagliatelle or fettucini pasta
1 pound asparagus, cut into 1-inch pieces
2 tablespoons olive oil
4 medium green onions, sliced
1/4 cup chopped fresh parsley
1 clove garlic, finely chopped
1 cup crumbled Gorgonzola cheese
1/2 teaspoon freshly cracked black pepper
directions
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.
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more pasta with asparagus recipes
see more fettuccine recipes
reviews & comments