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| 3 Esslöffel | olive oil |
| 1 1/2 | Onions finely chopped |
| 6 gross | cloves garlic minced |
| 1 1/2 x ca. 450 g | Crimini mushrooms; sliced |
| 3 | Red bell peppers; thinly sliced |
| 1 1/2 x ca. 450 g | Fettuccine |
| 1 1/4 Tasse | Fat-free half and half; * see note |
| 3 x ca. 30 g | Gorgonzola cheese; crumbled |
| 3/4 Tasse | chives fresh, chopped |
| 6 Esslöffel | parsley fresh, chopped |
| 3 Esslöffel | basil chopped, fresh |
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* Original recipe called for whipping cream.
Heat oil in heavy large skillet over medium heat. Add onions and garlic. Saute until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Saute until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
Meanwhile, add whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.
Per serving: 613 Calories; 14g Fat (20% calories from fat); 23g Protein; 100g Carbohydrate; 11mg Cholesterol; 403mg Sodium
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