Ingredients
- 4 garlic (cloves minced)
- 1 leek (cut into)
- 1 bell pepper (red)
- 1 cherry tomatoes for (garnish)
- 15 oz artichoke hearts
- 1 cup cherry tomatoes (halved)
- 1/2 pound asparagus
- 8 ounces fettuccine
- 2 tablespoons olive oil
- 1/4 cup parmesan cheese (grated)
Cook fettuccine per package directions, drain, place in a warm bowl and ke ep warm. Meanwhile, heat oil in a large skillet over medium heat. Add asparagus, l eeks, pepper, and garlic; cook and stir 5-7 minutes or until asparagus is crisp -tender. Add artichoke hearts and tomatoes and cook 2-3 minutes or until hot. Add to fettuccine. Prepare Gorgonzola Sauce and pour sauce over fettuccine & veggies; toss; s prinkle with Parmesan cheese. Garnish, if desired. Serve with Parmesan cheese .
