Spinach Fettuccini with Gorgonzola Cream Sauce

Name: Spinach Fettuccini with Gorgonzola Cream Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 4 handfuls baby spinach leaves; 6 servings Freshly ground black pepper; 2 Tbsps butter; 237 milliliters chicken stock; 237 milliliters cream; 2 Tbsps all-purpose flour; 2 cloves garlic, finely chopped; 227 grams Gorgonzola, cut into small pieces; 3 leaves A few fresh sage, finely chopped; 6 servings Salt; 340 grams 1/2 packages spinach fettuccini, 18 ounces total

Spinach Fettuccini with Gorgonzola Cream Sauce might be just the main course you are searching for. This recipe serves 6. One serving contains 551 calories, 19g of protein, and 32g of fat. A mixture of a few leaves sage, salt, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Heat water to a boil for pasta, salt water and cook pasta to al dente.

Ingredients you will need

Pasta

Water

Salt

Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute.

Ingredients you will need

Butter

Garlic

All Purpose Flour

Sauce

Equipment you will use

Pot

Whisk

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.

Ingredients you will need

Gorgonzola