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Orecchiette with Gorgonzola and Walnuts

Try this classic combination with other small, chewy pasta shapes as well.

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Try this classic combination with other small, chewy pasta shapes as well.

Servings
4

Ingredients

  • 8 oz. dry orecchiette pasta (2 cups)
  • 1/2 cup low-fat milk
  • 4 oz. light Gorgonzola cheese, crumbled
  • 1/2 cup walnuts, coarsely chopped
  • 1/4 tsp. cracked black pepper

Preparation

1. Cook pasta in large pot of boiling salted water according to package directions. Drain.

2. Heat milk and Gorgonzola in skillet over medium heat 3 to 4 minutes, or until cheese has melted and slightly thickened. Stir in pasta to coat with sauce; stir in walnuts. Top with pepper.

Nutrition Information

  • Calories 399
  • Carbohydrate Content 47 g
  • Cholesterol Content 22 mg
  • Fat Content 17 g
  • Fiber Content 3 g
  • Protein Content 20 g
  • Saturated Fat Content 5 g
  • Sodium Content 350 mg
  • Sugar Content 3 g