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Low GI Recipe: Spaghetti al Gorgonzola

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January 10, 2013 by Johanna Burani

Low GI Recipe: Spaghetti al Gorgonzola

This pasta dish is quick and easy. Putting it together with these extraordinary ingredients belies its “special occasion” taste. Why not try it tonight?

Low GI Recipe: Spaghetti al Gorgonzola
This pasta is quick and easy. Putting it together with these ordinary ingredients belies its "special occasion" taste. Why not try it tonight?
Created by:
Cuisine: Italian
Recipe type: Pasta
Serves: 4
Ingredients
  • ⅓ cup (80 ml) evaporated skim milk (Italians use cream)
  • 2 tablespoons (28 g) unsalted butter
  • 4-6 oz. (110-170 g) gorgonzola, crumbled
  • 8 oz. (230 g) spaghetti
  • 2 tablespoons (23 g) walnut pieces, toasted
  • 2-4 tablespoons (10 g) fresh mint, finely chopped
  • grated parmigiano-reggiano cheese, optional
Instructions
  1. Bring sauce ingredients to room temperature.
  2. Cook spaghetti according to package directions. Do not overcook.
  3. Warm the milk over low-medium heat in a large non-stick saute’ pan. Add the butter and when it is melted add the gorgonzola. Stir until creamy. Remove from heat and set aside.
  4. Drain the pasta, add to the sauce. Mix well.
  5. Sprinkle the walnuts and mint on top of the spaghetti. Serve immediately with grated cheese on the side.
Nutrition Information
Serving size: 1 cup Calories: 404 (1690 Joules) Fat: 18g Saturated fat: 10g Carbohydrates: 47g Fiber: 2g Protein: 18g Cholesterol: 40mg

 

 

 


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Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

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