Spinach Fettuccini with Gorgonzola Cream Sauce
- Level: Easy
- Yield: 6 as a side dish or first course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 647
- Total Fat
- 31
- Saturated Fat
- 19
- Carbohydrates
- 70
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 21
- Cholesterol
- 94
- Sodium
- 512
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.