Try this Fettucine with Gorgonzola, Spinach And Pinenuts recipe, or contribute your own.
Suggest a better descriptionCook the pasta in boiling, salted water, drain and toss with olive oil and ground black pepper, keep warm. Pan-fry shallot and garlic in the butter until soft but not brown. Add spinach and cook until wilted. Add a generous splash of vermouth, plus the thyme, cream, Gorgonzola and Parmesan, and boil until sauce slightly thickens. Season and add chives. Toss with the pasta and sprinkle with pinenuts. Suggested Wine: A robust but fairly acidic wine such as Barbera dAlba. Recipe by: Josceline Dimbleby, The Sunday Telegraph Mag., 19 May 1996
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 2 servings | ||
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Calories: 589 | ||
Calories from Fat: 259 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 155mg | 48 % | |
Sodium 67.7mg | 2 % | |
Potassium 246.7mg | 6 % | |
Total Carbohydrate 64.8g | 19 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 64.8g | ||
Protein 14.2g | 20 % | |
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: 589
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