Photo: Spinach Fettuccini with Gorgonzola Cream Sauce Recipe
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
Heat water to a boil for pasta, salt water and cook pasta to al dente.
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.
In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.
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By woods1985
on January 13, 2013
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This is the perfect side for Rachael's 'Florentine Prosciutto Wrapped Chicken' recipe from the same episode. It's January-- so I decided to be healthy like an earlier reviewer and use Fat Free Half & Half instead of Heavy Cream. You don't really need the heavy cream, although I'm sure it would be all the richer with it!
This was my first time boiling Spinach Fettuccini, I liked it! And I love spinach, but next time I think I'll omit the baby spinach from the pasta. It's a little weird having the leaves mixed in with the noodles. Serving this with a salad still incorporates veggies into the meal.
By lklatman
Boca raton, fl
on May 02, 2012
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My kids loved it! Thank you
By berni612
on November 13, 2011
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This is my go to pasta recipe! I actually use frozen spinach, thawed and drained; and since I try to cook healthy, I use fat free half and half. With the thickness and creaminess of the gorgonzola, you can definitely get away with the lower fat version. Definitely one of my favorite things to make!
Read all 36 reviews