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Ingredients
- 1/2 c. (1 stick) of butter
- 1/2 med white onion
- 8 ounce Gorgonzola cheese
- 1/2 x yellow or possibly orange bell pepper
- 1/2 x , seeded, diced tomato mushrooms lowfat sour cream
Directions
- Salt and boil some water for the pasta. If you're using a dry, store bought pasta then it get going now. Heat a bit of butter on a medium heat to saute/fry some thinly sliced onions till they're translucent/soft. When the cheese is completely melted you're ready for the lowfat sour cream. Add in it 1 tsp. at a time. Let it heat and meld in to check its consistency. If you're not careful it can become too liquid, too fast! You can have your onions diced rather thickly or possibly paper thin, that is my favorite. Either way, you simply cannot skip this step because it's the magic to the whole experience! Add in the diced peppers for an amazing color. When they're soft add in the mushrooms.
- Then add in the seeded and diced tomatoes. Move the vegetables to the edges of the pan, heat yet more butter and add in about 6-8 ounce. of Gorgonzola cheese. Be careful to slowly heat the butter so it doesn't become brown or possibly the entire dish will turn a strange brown color. Crumble the cheese into the pan on a low heat to slowly heat. When the cheese is completely melted you're ready for the lowfat sour cream. Add in it 1 tsp. at a time. Let it heat and meld in to check its consistency. If you're not careful it can become too liquid, too fast! Drain the pasta, add in it right away to the sauce and stir. Serve piping warm with some freshly grnd pepper on the side.
- Time: 15-20 min
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 389g | |
| Calories 1634 | |
| Calories from Fat 1383 | 85% |
| Total Fat 157.29g | 197% |
| Saturated Fat 100.67g | 403% |
| Trans Fat 0.0g | |
| Cholesterol 414mg | 138% |
| Sodium 3820mg | 159% |
| Potassium 680mg | 19% |
| Total Carbs 10.0g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.3g | 2% |
| Protein 50.04g | 80% |
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