** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat oil in heavy large skillet over medium heat.
2. Add chopped onion and
garlic and saute until translucent, about 8 minutes.
3. Stir in chopped
tomatoes and basil. Cook until mixture thickens, stirring occasionally,
about 20 minutes.
4.
Meanwhile, using spoon, beat butter with Gorgonzola until blended.
5.
Cook pasta in large pot of boiling salted water until just tender but still
firm to bite, stirring occasionally.
6. Drain well. Return pasta to pot.
Whisk Gorgonzola mixture into tomato sauce.
7. Add sauce to pasta and stir to
coat. Season with salt and pepper.
8. Sprinkle with Romano and serve.
Serves 4.
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Dietary Notes:
This recipe is high in Vitamin A with 30% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Tomato, Cheese, Garlic, Onion, Olive Oil allergies.
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