Combine heavy cream, sage leaves and a grinding of black pepper in medium saucepan. Heat to boiling; reduce heat and boil gently until reduced by half, about 5 minutes. Add gorgonzola; stir, off heat, until melted. Meanwhile cook the pasta in plenty of boiling salted water until firm to the bite, about 10 minutes. Drain in a colander. Add the sauce; toss to blend. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (88g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 198 (97%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 81.5mg||25 %|
|Sodium 22.6mg||1 %|
|Potassium 44.9mg||1 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.7g|
|Protein 1.2g||2 %|
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: 205
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