Recipe information
Yield
serves 4
Ingredients
Salt
1 1/2 (12-ounce) packages spinach fettuccine, 18 ounces total
2 tablespoons butter
2 garlic cloves, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup cream
8 ounces Gorgonzola cheese, cut into small pieces
A few leaves of fresh sage, finely chopped
Freshly ground black pepper
4 handfuls of baby spinach leaves
Preparation
Step 1
Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.
Step 2
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. 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.
Step 3
In a serving bowl, toss the hot pasta with the sauce and fresh spinach to wilt in.
