Fettuccine and Spinach with Gorgonzola Sauce

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Susan Nicholson

Serves 4 people

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

  • 1 (9 oz.) pkg. refrigerated fettuccine
  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 1 (12 oz.) can low-fat evaporated milk
  • 3/4 cup crumbled gorgonzola cheese
  • 3/4 tsp. coarse salt
  • 1/4 tsp. ground black pepper
  • 1 (5 or 6 oz.) pkg. fresh baby spinach

Directions

  1. Cook pasta according to package directions.
  2. While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Increase heat to medium-high; bring to boil, stirring constantly. Reduce heat to low, simmer 3 minutes or until sauce thickens slightly, stirring frequently. Remove from heart and stir in cheese, slat and pepper. Combine the sauce, pasta and spinach; toss gently to coat and serve.

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