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.
Photo: Spinach Fettuccini with Gorgonzola Cream Sauce Recipe














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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!
By Amy_Alise
Dallas, TX
on September 06, 2011
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When I crave pasta, this is my go to recipe! It's easy and very delicious! I've made it with chicken and left over steak before and it turned out great! I think the next time I make it, I'll try an assortment of veggies. Thanks Rachael!
By bullsonparade23...
mamaroneck, NY
on June 21, 2011
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i added zucchini ribbons and it was absolutely delicious! view my profile to check it out on my blog
Read all 34 reviews