Spinach Fettuccini with Gorgonzola Cream Sauce (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
salt |
1 1/2 (12-ounce) packages spinach fettuccini, 18 ounces total |
2 tablespoons butter |
2 cloves garlic, finely chopped |
2 tablespoons all-purpose flour |
1 cup chicken stock |
1 cup cream |
8 ounces gorgonzola, cut into small pieces |
a few leaves fresh sage, finely chopped |
freshly ground black pepper |
4 handfuls baby spinach leaves |
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 with butter, 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.
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