Fettuccine with Butternut and Gorgonzola Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This rich dish works well for a dinner party-simply add a tossed salad, bread, and wine. Gorgonzola is a creamy blue cheese that creates a luscious sauce. If you use another type of blue cheese, the sauce will still taste great but not be as creamy. To help cut prep time, look for pre-chopped butternut squash, which some large supermarkets stock in the produce section. Ingredients:
1 tablespoon butter |
3 cups vertically sliced onion |
3 cups (1-inch) cubed peeled butternut squash (about 1 pound) |
1 1/4 teaspoons salt, divided |
1/2 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
3 cups 1% low-fat milk, divided |
3 tablespoons all-purpose flour |
1 1/2 cups (6 ounces) crumbled gorgonzola cheese, divided |
8 cups hot cooked fettuccine (about 1 pound uncooked pasta) |
1/4 cup chopped fresh parsley |
1/4 cup coarsely chopped walnuts, toasted |
1 teaspoon grated lemon rind |
Directions:
1. Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 teaspoon salt, and pepper; sauté 6 minutes or until the squash is almost tender. Add minced garlic; sauté 1 minute. Cover and set aside.
2. Bring 2 cups milk to a boil in a saucepan. Combine the remaining 1 cup milk and flour, stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium, and cook 5 minutes or until slightly thick, stirring constantly. Remove from heat. Add 1 cup cheese, and stir until smooth.
3. Combine squash mixture, pasta, and cheese mixture in a large bowl. Sprinkle with remaining 1 teaspoon salt; toss well to combine. Sprinkle with 1/4 cup parsley, chopped walnuts, lemon rind, and the remaining 1/2 cup cheese. Serve immediately.
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