Creamy Gorgonzola Fettuccine with Asparagus & Leeks - Easy Recipe

INGREDIENTS

8 ounces fettuccine 2 teaspoons olive oil 1/2 pound asparagus, cut into 1-inch pieces 1 leek, cut into 1/2-inch pieces 1 medium red bell pepper, cut into short strips 2 cloves garlic, minced 1 can (15 ounces) artichoke hearts, drained and quartered 1 cup cherry tomato halves Gorgonzola Sauce (recipe) 1/4 cup grated Parmesan cheese or crumbled Gorgonzola Cherry tomatoes for garnish (optional)

PREPARATION:

1. Cook fettuccine according to package directions. Drain in colander. Place in large warm bowl; keep warm.
2. Meanwhile, heat oil in large skillet over medium heat. Add asparagus, leek, bell pepper and garlic; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Add artichoke hearts and tomatoes; cook 2 to 3 minutes or until hot. Add to fettuccine.
3. Prepare Gorgonzola Sauce.
4. Pour Gorgonzola Sauce over fettuccine; toss. Sprinkle with Parmesan cheese. Garnish, if desired.

This recipe appears in: Italian