Try this Pasta Butterflies with Gorgonzola recipe, or contribute your own.
Suggest a better descriptionFill a large saucepan with water and place over high heat to boil for pasta. Melt butter in a saute pan or skillet over low heat, adding cheese and mashing with a fork (cheese will melt). Slice tomato into pan, crushing with a fork as it cooks; pour in cream and let boil; lower heat to simmer 4 minutes. Pour in broth and simmer 3 minutes; season to taste with pepper. Add pasta to rapidly boiling water and cook about 4 minutes. Drain pasta into a colander and pour into a warm bowl; mix with hot sauce and serve. NOTES : Butterfly pasta with sauce of melted gorgonzola, tomato, cream and broth. There is a cozy, small hotel in Milano, with each room decorated in a charming fashion; it has its own good restaurant where eating is an unqualified pleasure. I remember well the large platters of the traditional Milanese saffron risotto and beautifully presented dishes of rich pasta concoctions with white truffles and wild mushrooms; I found this delicious pasta and sauce there. Recipe by: =AC Cole Publishing Posted to MM-Recipes Digest V4 #4 by "Rfm"
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Serving Size: 1 Serving (896g) | ||
Recipe Makes: 2 servings | ||
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Calories: 267 | ||
Calories from Fat: 251 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 96.8mg | 30 % | |
Sodium 87.9mg | 3 % | |
Potassium 199.8mg | 5 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.4g | ||
Protein 1.8g | 3 % | |
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: 267
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