Try this Tagliatelle Pasta W/gorgonzola Cream Sauce recipe, or contribute your own.
Suggest a better description(My guess is that any pasta shape works...tagliatelle looks like plain old fetticine noodles to me -- from the pictures in the book, I mean.) 1. Fill a large saucepan with 4 quarts of water and bring to boil over high heat for the pasta. 2. When the water boils, add the pasta along with a tablespoon of salt and give the pasta a quick stir. Briefly put the lid on until it starts to lift, showing that the water has come back to a boil, then let the pasta bubble away, uncovered, for about 8 minutes, or until it is tender but still has some bite to it. 3. Heat the cream sauce through gently. (Directions for cream sauce are below.) Just before the pasta is ready, remove the sauce from the heat and add the Gorgonzola, so that it begins to melt. 4. Drain the pasta by tipping it all into a colander placed in the sink, then put it back into the still-warm pan. Either add the olive oil to the pasta, serve it on warm plates and spoon the sauce on top; OR, add the sauce directly to the pasta, toss gently and serve on warm plates. Grind some black pepper coarsely over the top and serve at once. Directions are cream sauce: 1. Melt the butter in a small saucepan, then add the onion. Cover and cook gently for 10 minutes, until tender but not brown. 2. Add garlic to the onion and cook for a minute or two longer. Stir in the cream and leave the mixture to simmer gently for about 10 minutes, until the cream has reduced a bit and thickened. 3. Season with salt, pepper, and nutmeg and keep on one side until the pasta is done. Cookbook: "Vegetarian Pasta" by Rose Elliot, Random House, 1997. ISBN: 0-679-77826-8. Recipe by: "Vegetarian Pasta" by Rose Elliot, Random House, 1997
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 4 | ||
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Calories: 631 | ||
Calories from Fat: 319 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.4g | 47 % | |
Saturated Fat 20.9g | 104 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 178.6mg | 55 % | |
Sodium 454.7mg | 16 % | |
Potassium 370mg | 10 % | |
Total Carbohydrate 59.7g | 18 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 59.2g | ||
Protein 19.2g | 27 % | |
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: 631
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