Here is a great meatless (but filling) meal for Spring and Summer palates. I learned of this recipe from my husband’s family. When his uncle got married over a decade ago, there was this amazing pasta dish served at the rehersal dinner. It went over so well and tasted so good, they asked the restaurant for the recipe.
The restaurant obliged.
And now I get to share it with you! When we prepare this, we eat it as a meal, served with a side salad and crusty bread. It can also be used as a side dish in smaller portions. Either way, it is a new and tasty twist on regular (read: blah) pasta!
1 lb of Linguine (or Fettucine), cooked and drained according to package instructions
1 jar of Alfredo Sauce
1 cup Gorgonzola Cheese
1-2 cups of Red Seedless Grapes, cut in half
1 cup of chopped Walnuts
1) Once Pasta is cooked and drained, place in a mixing bowl.
2) Heat Afredo Sauce in a saucepan on low until warmed through. Add Gorgonzola cheese, stirring until melted and blended.
3) Pour Alfredo-Gorgonzola sauce over Linguine. Toss until coated.
4) Place the coated pasta into a serving dish. Top with grapes and walnuts.
Serve and Enjoy!
Even though it seems “weighty” with the alfredo, linguine, and cheese, the taste of this dish is still light. And, I love that it is fancy-schmancy enough to serve to guests – always a plus! No one needs to know that it’s so simple, and comes together in a snap 🙂
Have a great week!
You can read more about Steph’s life and posts at her blog, Confessions of a Stay-at-Home Mom.