Best 14 Fettucini With Asparagus And Gorgonzola Recipes

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Fettuccine is a long, flat pasta that is often served with a creamy sauce. It is a popular dish in many countries, and there are many different variations of the recipe. Fettuccine with asparagus and gorgonzola is a classic combination that is both delicious and easy to make. The asparagus adds a fresh, vegetal flavor to the dish, and the gorgonzola provides a rich and creamy sauce. This dish is perfect for a quick and easy weeknight meal, or for a special occasion.

Here are our top 14 tried and tested recipes!

FETTUCCINE WITH ASPARAGUS



Fettuccine With Asparagus image

Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

6 fresh asparagus spears, about 1/2 pound
10 ounces fresh fettuccine or 3/4 pound dried fettuccine
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste

Steps:

  • Bring a large pot of salted water to boil.
  • Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
  • Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
  • Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
  • Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams

FETTUCINI WITH AN ASPARAGUS AND GORGONZOLA SAUCE



FETTUCINI WITH AN ASPARAGUS AND GORGONZOLA SAUCE image

Categories     Cheese     Sauté     Vegetarian

Yield 4 servings

Number Of Ingredients 10

1 pound dried fettucini
1 pound fresh thick asparagus stalks
2 tablespoons unsalted butter
2 tablespoons light olive oil
1 medium Vidalia or other sweet onion, cut into vertical slivers
1 tablespoon dry Sherry wine
1/2 cup heavy cream
2 ounces Gorgonzola dolce, crumbled
sea salt and freshly ground pepper
Finely minced Italian parsley

Steps:

  • Bring a large pan of salted water to a boil. Add pasta and cook according to package directions for al dente. Meanwhile, trim asparagus of tough woody portions and cut remaining into 2-inch diagonal pieces. In a 10-inch skillet bring salted water to a boil. Add asparagus and cook 2 minutes or until crisp-tender and a bright fresh green. Drain and refresh in cold water to stop the cooking. Drain again and set aside on paper towels to absorb remaining moisture. Dry the skillet and to it add the butter and olive oil. Add onion slivers and saute over medium heat until tender but not browned about 4 minutes. Add sherry wine and cook another minute. Add cream and crumbled Gorgonzola, and stir over medium heat until cream is hot and the cheese has melted. Taste and add salt and pepper to taste, remembering that the cheese is salty. Reserve 1 cup pasta cooking water, drain fettucini and add it quickly to the skillet before all of the cooking water has drained off. Toss, adding a little cooking water if sauce is too thick. Drop in a few tablespoons of minced parsley, toss again and serve.

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Provided by Food Network

Categories     side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 10

1/2 pound mostaccioli or elbow macaroni, cooked and drained
5 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter or margarine
1 pound fresh asparagus, cut into 1-inch pieces
Salt to taste
1/4 teaspoon black pepper

Steps:

  • Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.

FETTUCINI WITH ASPARAGUS AND GORGONZOLA



FETTUCINI WITH ASPARAGUS AND GORGONZOLA image

Categories     Vegetable     Sauté     Vegetarian

Yield 4 servings

Number Of Ingredients 10

1 pound dried fettucini
1 pound fresh thick asparagus stalks
2 tablespoons unsalted butter
2 tablespoons light olive oil
1 medium Vidalia or other sweet onion, cut into vertical slivers
1 tablespoon dry Sherry wine
1/2 cup heavy cream
2 ounces Gorgonzola dolce, crumbled
sea salt and freshly ground pepper
2 tablespoons finely chopped Italian parsley

Steps:

  • Bring a large pan of salted water to a boil. Add pasta and cook according to package directions for al dente. Meanwhile, trim asparagus of the tough and woody portions, and cut the remaining into 2-inch diagonal slices. In a 10-inch skillet bring 2 cups of salted water to a boil. Add asparagus and cook 2 minutes, uncovered, or until crisp-tender and a bright fresh green. Drain and refresh in cold water to stop the cooking. Drain again, and transfer to paper towels to drain further. Set aside. Dry the skillet, place over medium heat and add the butter and olive oil. Add onion and saute until tender but not browned, about 3 minutes. Add sherry and cook another minute to cook off alcohol. Add the cream and the cheese, and stir over medium heat until cream is hot and the cheese has melted. Add asparagus, toss again, taste and add salt and pepper if needed, but remember the cheese is salty. Heat for a minute, then sprinkle with minced parsley, toss again and serve.

GORGONZOLA SHRIMP PASTA



Gorgonzola Shrimp Pasta image

This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked penne pasta
2 tablespoons olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
1/2 cup dried cranberries
1/2 cup dry white wine or reduced-sodium chicken broth
6 ounces fresh baby spinach (about 3 cups)
4 ounces reduced-fat cream cheese, cubed
1/2 cup crumbled Gorgonzola cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/3 cup chopped walnuts

Steps:

  • Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.

ASPARAGUS WITH GORGONZOLA SAUCE



Asparagus With Gorgonzola Sauce image

Awesome way to serve Asparagus! Serve with any food, but is especially good with other Italian dishes. Courtesy of Chef Silvia Maccari, Le Cordon Bleu Restaurant, and Italian Cooking and Living.

Provided by Leslie

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs asparagus
2 medium leeks, finely sliced
2 ounces gorgonzola, cubed
2 ounces parmigiano-reggiano cheese
4 leaves sage, finely chopped
6 ounces whipping cream
extra virgin olive oil
breadcrumbs

Steps:

  • Thoroughly clean the asparagus, cutting the tougher edge off.
  • Bind them in small bunches and blanch.
  • Let cool.
  • Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan.
  • Finely slice the leek.
  • Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes.
  • Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken.
  • Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes.
  • Serve immediately.

Nutrition Facts : Calories 333.2, Fat 24.4, SaturatedFat 15.1, Cholesterol 79.2, Sodium 497.2, Carbohydrate 17.6, Fiber 5.3, Sugar 4.9, Protein 15.4

FREGULA WITH ASPARAGUS AND GORGONZOLA



Fregula with Asparagus and Gorgonzola image

This recipe for fregula with asparagus and gorgonzola is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook. Special thanks to Laurie Smith for providing this lovely photograph.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 medium bunch asparagus, thinly sliced
4 cups homemade or store-bought low-sodium chicken stock
2 cups fregula (small, toasted semolina pasta)
1/2 cup dry white wine, preferably Vermentino
1/2 cup Gorgonzola, crumbled
Sea salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add chopped shallot and cook, stirring, until golden. Add asparagus and continue stirring about 3 minutes more.
  • Place chicken stock in a second saucepan and bring to a boil.
  • Add fregula to saucepan with asparagus and cook, stirring constantly, about 2 minutes. Add wine and let cook until liquid has absorbed.
  • Add boiling chicken stock to fregula and cook, stirring constantly, until liquid is fully absorbed, about 10 minutes. Stir in Gorgonzola until well combined, then stir in remaining 2 tablespoons olive oil; season with salt and pepper. Let mixture stand a few minutes before serving.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE



Tagliatelle Pasta with Asparagus and Gorgonzola Sauce image

Here's a stunning surprise for your Italian cuisine night! Serve tagliatelle pasta with asparagus and creamy gorgonzola sauce - have this herbed and cheesy pasta dinner ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 lb asparagus
8 oz uncooked tagliatelle pasta or fettuccine
2 tablespoons olive or vegetable oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 clove garlic, finely chopped
1 cup crumbled Gorgonzola cheese (4 oz)
1/2 teaspoon freshly cracked pepper

Steps:

  • Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
  • Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE



Tagliatelle Pasta With Asparagus and Gorgonzola Sauce image

Tagliatelle Agli Asparagi E Gorgonzola -- This recipe is a flavor powerhouse made with minimum effort. Cooking asparagus in the pasta pot saves one major step. The Gorgonzola would provide plenty of flavor if tossed in uncooked, but tossing it with the pasta and asparagus mellows its pungency and contributes to a subtle, balanced blend of flavors.

Provided by SashasMommy

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces tagliatelle pasta noodles
1 lb asparagus, cut into 1-inch pieces
2 tablespoons olive oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 garlic clove, finely chopped
1 cup crumbled gorgonzola (4 ounces)
1/2 teaspoon freshly cracked pepper

Steps:

  • Cook and drain pasta as directed on package-except add asparagus 5 minutes before pasta is done.
  • While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
  • Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
  • Nutritional: 1 Serving: Calories 370 (Calories from Fat 155), Fat 17 g (Saturated 7 g), Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 42 g (Dietary Fiber 3g), Protein 15g. % Daily Value: Vitamin A 12%, Vitamin C 18%, Calcium 20%, Icon 18%. Diet Exchanges: 2 Starch, 1/2 High-Fat Meat, 2 Vegetable, 2-1/2 Fat.

Nutrition Facts : Calories 430.6, Fat 19.3, SaturatedFat 8, Cholesterol 73.2, Sodium 503.6, Carbohydrate 47.8, Fiber 4.8, Sugar 3.1, Protein 18.5

PENNE GORGONZOLA WITH CHICKEN



Penne Gorgonzola with Chicken image

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.

GORGONZOLA RIGATONI WITH VEGETABLES



Gorgonzola Rigatoni with Vegetables image

Weeknight pasta? Rigatoni with veggies can be ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

3 cups uncooked rigatoni pasta (9 ounces)
2 cups broccoli florets
1 tablespoon cornstarch
1 can (12 ounces) evaporated fat-free milk
1/2 cup crumbled Gorgonzola cheese (2 ounces)
1 small tomato, chopped (1/2 cup)
1 jar (6 ounces) sliced mushrooms, drained
10 pitted ripe olives, cut in half
1/2 teaspoon salt
1/4 teaspoon pepper
Oregano sprigs, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place broccoli in basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam about 3 minutes or until crisp-tender.
  • In 3-quart saucepan, mix cornstarch and milk using wire whisk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Stir in cheese; continue stirring 2 to 3 minutes or until cheese is melted.
  • Stir broccoli, tomato, mushrooms, olives, salt and pepper into cheese sauce; heat through. Serve over pasta. Garnish with oregano.

Nutrition Facts : Calories 435, Carbohydrate 79 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg

GORGONZOLA PASTA SAUCE



Gorgonzola Pasta Sauce image

Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.

Provided by Amy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ cups dry white wine
1 ¼ cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled
1 pinch ground nutmeg
black pepper to taste

Steps:

  • In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g

PASTA WITH GORGONZOLA AND ARUGULA



Pasta With Gorgonzola and Arugula image

The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)

Provided by Mark Bittman

Categories     dinner, pastas, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons butter
1/2 pound ripe Gorgonzola
6 ounces arugula, washed and dried
1 pound cut pasta, like ziti or farfalle
Salt and pepper

Steps:

  • Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
  • Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
  • Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams

BACON, SPINACH & GORGONZOLA PASTA



Bacon, spinach & gorgonzola pasta image

An indulgent pasta dish that is quick and cheap to make

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 8

350g penne pasta
1 tbsp vegetable oil
1 onion , chopped
8 rashers smoked back bacon , chopped
200ml hot vegetable stock
300g frozen pea
150g pack gorgonzola , cubed
250g spinach

Steps:

  • Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
  • Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium

This recipe uses fresh asparagus, which is at its peak in the spring. If you can't find fresh asparagus, you can use 12 ounces of roasted red peppers or 12 ounces of canned artichoke halves, drained and halved.

Gorgonzola cheese is a creamy, blue-veined cheese that has a slightly sharp and salty flavour. It's made from cow's milk and is produced in the regions of Lombardy and Piedmont in Italy.

If you can't find Gorgonzola cheese, you can use 12 ounces of blue cheese or 12 ounces of goat cheese.

This recipe calls for heavy cream. If you don't have heavy cream, you can use 12 ounces of half-and-half.

The recipe calls for 1/2 cup of grated Parmesan cheese. If you don't have Parmesan cheese, you can use 1/2 cup of grated Gruyere cheese or 1/2 cup of grated Romano cheese.

If you have any tips on making this recipe even better, please let me know! Here are a few suggestions to get you started

  • Add 1/2 cup of crumbled pancetta to the pan with the asparagus and cook until the pancetta is crispy.
  • Add a pinch of red chili flakes to the cream when you add the cheese. This will give the dish a little bit of a kick.
  • Top the finished dish with a handful of toasted walnuts or almonds for a little bit of crunch.
  • Serve the dish with a side of crusty bread or a simple green.

This creamy and flavorful recipe for Fettuccine with Asparagus and Gorgonzola is a great way to make a delicious spring meal that is easy to make and sure to impress your family and guests.

The combination of the creamy Gorgonzola cheese, the asparagus, and the tangy fresh spinach make this dish a delightful and well-rounded meal that can be enjoyed for lunch or dinner by everyone.

The recipe can be made in under an hour and can utilize fresh spring asparagus, or you can use canned asparagus if you do not have access to fresh asparagus.

This recipe can also be made with other cheeses, such as blue cheese or goat cheese, if you are unable to find or do not like Gorgonzola cheese.

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