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FETTUCCINE - SPINACH - Spinach Fettuccini with Gorgonzola Cream Sauce
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| Spinach Fettuccini with Gorgonzola Cream Sauce Recipe courtesy Rachael Ray, 2008 Serves: 6 as a side dish or first course 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.
Recipe uploaded with Shop'NCook for iPhone.
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