1 pound dried tagliatelle pasta (see note)
4 tablespoons butter
3 tablespoons minced garlic
1/2 teaspoon white pepper
3 cups fat-free half-and-half
8 ounces shiitake mushrooms, cut into 1/2-inch slices
1 cup crumbled gorgonzola cheese
1 cup grated Parmesan cheese
4 cooked artichoke hearts, quartered (fresh or canned)
1 cup grape tomatoes
1 cup sugar snap peas or snow peas
1 cup (1 1/2-inch) asparagus tips
3 tablespoons pesto

Boil the pasta in salted water 8 to 10 minutes until al dente. Drain.

While pasta is boiling, heat butter in large saucepan over medium-high heat until foam subsides.

Add garlic and pepper, and saut? about 1 minute until golden brown, being careful not to burn the garlic. Add half-and-half and shiitakes, and cook foranother 5 minutes. Add gorgonzola and Parmesan. Bring to a boil and cook, stirring, for another 4 minutes.

Add drained pasta and toss gently to combine. Add artichoke hearts, tomatoes, sugar snaps, asparagus tips and pesto. Cook about 1 minute just until asparagus tips are snap-tender.

NOTE: Fettuccine can be substituted for the tagliatelle.

Makes 4 servings.

Per serving: fats, 35 grams (31% of calories); calories, 1,013; cholesterol,105 milligrams; carbohydrate, 133 grams; fiber, 6 grams; protein, 42 grams; sodium, 1,477 milligrams