Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

Health score
10%
Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs
45 min.
4
346kcal

Suggestions


Indulge in a culinary delight that perfectly marries rich flavors and wholesome ingredients with our Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs. This exquisite dish is not just a meal; it's an experience that will tantalize your taste buds and leave you longing for more!

As you embark on this 45-minute journey in the kitchen, you'll discover the delightful pairing of creamy Gorgonzola cheese and crunchy, toasted walnuts, creating a perfect contrast in texture and taste. Each bite is enhanced by the bright notes of fresh parsley and a splash of lemon juice, bringing a refreshing lift to the savory layers of flavor.

The elegantly toasted breadcrumbs add a satisfying crunch, making this dish versatile enough to serve as a side, appetizer, or even a sophisticated snack. Whether you're hosting a dinner party or simply looking for a comforting dish to enjoy at home, this Gorgonzola-Walnut Fettuccine is sure to impress your guests or elevate your weeknight dinner.

Join us in celebrating the art of Italian cuisine and bring the unique flavors of this delightful dish into your kitchen. Your taste buds will thank you!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • slice day-old bread white hearty (such as Pepperidge Farm)
  • ounces fettuccine barilla uncooked
  • 0.3 cup parsley fresh chopped
  •  garlic cloves minced
  • ounce gorgonzola cheese crumbled
  • teaspoons juice of lemon fresh
  • tablespoon olive oil 
  • 0.5 teaspoon salt 
  • tablespoons walnuts toasted chopped

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • oven

Directions

  1. Preheat oven to 25
  2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup.
  3. Place breadcrumbs on a baking sheet.
  4. Bake at 250 for 30 minutes or until dry.
  5. Heat olive oil in a large nonstick skillet over medium heat.
  6. Add minced garlic, and cook 30 seconds, stirring constantly.
  7. Remove garlic mixture from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs; cook 6 minutes or until lightly browned, stirring mixture frequently.
  8. Cook the fettuccine according to package directions, omitting salt and fat; drain.
  9. Place fettuccine in a large bowl.
  10. Add the breadcrumb mixture, parsley, Gorgonzola, walnuts, lemon juice, salt, and black pepper; toss gently to combine.
  11. Serve immediately.

Nutrition Facts

Calories346kcal
Protein13.25%
Fat33.99%
Carbs52.76%

Properties

Glycemic Index
64.94
Glycemic Load
19.63
Inflammation Score
-6
Nutrition Score
15.295652083729%

Flavonoids

Cyanidin
0.2mg
Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Apigenin
8.08mg
Luteolin
0.05mg
Kaempferol
0.06mg
Myricetin
0.61mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:346.29kcal
17.31%
Fat:13.22g
20.34%
Saturated Fat:3g
18.74%
Carbohydrates:46.16g
15.39%
Net Carbohydrates:43.42g
15.79%
Sugar:1.76g
1.95%
Cholesterol:52.94mg
17.65%
Sodium:416.79mg
18.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.6g
23.2%
Selenium:47.96µg
68.52%
Vitamin K:64.53µg
61.46%
Manganese:0.85mg
42.58%
Phosphorus:204.25mg
20.42%
Copper:0.32mg
15.75%
Magnesium:51.05mg
12.76%
Vitamin B6:0.22mg
11.12%
Vitamin B1:0.17mg
11.04%
Fiber:2.74g
10.97%
Zinc:1.64mg
10.95%
Iron:1.85mg
10.26%
Folate:39.59µg
9.9%
Calcium:89.33mg
8.93%
Vitamin B3:1.72mg
8.59%
Vitamin C:6.99mg
8.47%
Vitamin A:407.8IU
8.16%
Vitamin B5:0.75mg
7.54%
Potassium:234.01mg
6.69%
Vitamin B2:0.11mg
6.58%
Vitamin E:0.83mg
5.56%
Vitamin B12:0.25µg
4.18%
Vitamin D:0.21µg
1.37%
Source:My Recipes