Categories: Pasta
Ingredients
- Salt
- 1 1/2 (12 oz.) packages spinach fettuccine
- 2 tbsp. butter
- 2 garlic cloves, finely chopped
- 2 tbsp. all-purpose flour
- 1 cup chicken stock
- 1 cup cream
- 8 oz. Gorgonzola, cut into small pieces
- A few leaves of fresh sage, finely chopped
- Black pepper
- 4 handfuls of baby spinach leaves
Directions
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Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.
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Heat the butter in a large sauce pot. Add the garlic, cook for 2 minutes, then whisk in the flour and cook for 1 minute.
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Whisk in the stock, then the cream; bring to a bubble and stir in the Gorgonzola. Cook, stirring, for about 2 minutes, until the Gorgonzola is melted. Stir in the sage and a little pepper and cook for 3 minutes more.
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In a serving bowl, toss the hot pasta with the sauce and fresh spinach to wilt in.