Creamy Gorgonzola Fettuccine

From Cooking Light Magazine. Rich gorgonzola cheese in a light cream sauce with walnuts and asparagus and of course, fettuccine. Serve with a salad and some bread and dinner is complete.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  ounces  uncooked fettuccine
• 3  cups asparagus, diagonally sliced into 1 inch pieces (about 10 oz.)
• 2  teaspoons butter
• 4  garlic cloves, minced
• 1  tablespoon all-purpose flour
• 1 1⁄4 cups nonfat milk
• 1⁄4 cup low-fat cream cheese (1/3-less-fat version)
• 1⁄4 teaspoon salt
• 1⁄2 cup gorgonzola, crumbled
• 2  tablespoons walnuts, chopped
•  fresh ground black pepper

Directions

1. Cook pasta in boiling water 6 minutes, omitting salt and fat. Add asparagus and cook 2 minutes or until tender.
2. While pasta is cooking, melt butter in a medium saucepan over medium-high heat. Add garlic, and cook for 3 minutes. Add flour, cook 30 seconds, stirring constantly. Gradually add milk, stirring well with a whisk. Stir in cream cheese and salt; cook 3 minutes or until thick stirring constantly.
3. Drain pasta and asparagus; place in a large bowl. Add sauce, tossing to coat. Serve with gorgonzola and walnuts, and sprinkle with pepper, if desired.