Three-Cheese Sauce With Bow Ties
This 30-minute recipe enriched with heavy cream, gorgonzola, fontina, and Asiago tastes like a meal from a fine Italian restaurant.
Recipe from Family Circle
1 pound dried bow tie pasta
1 1/2 cups heavy cream
1/4 pound gorgonzola cheese, crumbled
1/4 pound fontina cheese, shredded
1/2 cup plus 1/4 cup grated Asiago cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 7 ounce jar roasted red peppers, drained and cut into strips
3/4 cup coarsely chopped walnuts, toasted
Cook pasta following package directions. Drain.
While pasta is cooking, bring cream to a simmer in medium-size heavy-bottomed saucepan. Add gorgonzola, fontina and 1/2 cup Asiago cheeses; stir until smooth. Stir in salt, pepper and roasted red pepper strips. Remove from heat.
Toss cooked pasta with cheese sauce and 1/2 cup walnuts. Sprinkle remaining nuts and 1/4 cup Asiago cheese over top. Serve immediately. Makes 6 servings.
Per Serving: cal. (kcal) 751, Fat, total (g) 49, chol. (mg) 133, sat. fat (g) 25, carb. (g) 57, fiber (g) 3, pro. (g) 25, sodium (mg) 624, Percent Daily Values are based on a 2,000 calorie diet
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