Spinach Fettuccini with Gorgonzola Cream Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Ingredients:
a few leaves fresh sage, finely chopped |
2 tablespoon(s) all purpose flour |
2 tablespoon(s) butter |
1 cup(s) chicken stock |
1 cup(s) cream |
freshly ground black pepper |
2 clove(s) garlic, finely chopped |
8 ounce(s) gorgonzola, cut into small pieces |
4 handfuls baby spinach leaves |
18 ounce(s) spinach fettuccini |
Directions:
1. HEAT water to a boil for pasta, salt water and cook pasta to al dente.
2. HEAT butter in a large sauce pot. Add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock, then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
3. IN a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.
4. SERVE with Florentine Prosciutto Wrapped Chicken.
|
|