Fettuccine With Mushroom Gorgonzola Sauce

Directions

1. * Original recipe called for whipping cream.
2. Heat oil in heavy large skillet over medium heat. Add in onions and garlic.
3. Saute/fry till onions are tender, about 8 min. Add in mushrooms and bell peppers. Saute/fry till tender, about 20 min. (Can be prepared 8 hrs ahead. Cover and chill. Rewarm before continuing.)
4. Cook fettuccine in large pot of boiling salted water till just tender but still hard to bite. Drain well; return pasta to pot.
5. Meanwhile, add in whipping cream and cheese to mushroom mix. Simmer gently over medium heat till cheese melts, stirring occasionally, about 4 min. Stir in chives, parsley and basil. Add in sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.
6. NOTES : We had this for dinner last night and it was very good. It was quick and easy. The Gorgonzola ended up being much more subtle than I imagined. I subbed fat-free half and half for the whipping cream, but I'm sure evaporated skim lowfat milk would work fine if you cannot get the fat-free half and half, and want to keep the fat down. Even though the fat count is fairly low, the calorie count is pretty high, I am guessing due to the pasta. I think you could cut the pasta down a bit and probably reduce the fat even more by reducing the extra virgin olive oil.