 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
this makes a quick weeknight meal. i even threw in some leftover shrimp when i made this the last time. Ingredients:
9 ounces fresh linguine |
1 tablespoon butter |
1 tablespoon flour |
8 ounces mushrooms, sliced |
1 small onion, diced |
8 ounces heavy cream |
3 ounces crumbled gorgonzola |
salt and pepper |
6 ounces fresh baby spinach |
Directions:
1. cook linguine according to package directions in a skillet, heat butter over medium heat.
2. add onions and saute until softened.
3. add mushrooms, saute about 5 minutes.
4. stir in flour with a whisk, and stir in cream, whisking constantly.
5. raise heat to high and bring to a boil, then lower to simmer and cook until sauce thickens, about 3 minutes.
6. remove from heat and stir in cheese, salt, pepper.
7. cmbine the linguine, spinach, and sauce in a large bowl, tossing to coat.
|
|