Thursday, January 14, 2010

Creamy Gorgonzola, Walnut and Broccoli Fettuccine

8 ounces uncooked fettuccine
2 cups steamed, chopped and drained broccoli
1 tablespoon butter
4 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/4 cups milk
2 ounces 1/3 less fat cream cheese
1/4 teaspoon salt
4 ounces crumbled Gorgonzola cheese
2 tablespoons toasted chopped walnuts
  1. Cook the pasta according to the package directions, but go with the lower end of the cooking time.
  2. While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the garlic and cook until fragrant. Add the flour and create a roux of sorts, stirring constantly for 30 seconds. Gradually add the milk with a whisk stirring constantly. You will have some lumps because this base contains garlic, but try and make sure none of the lumps are flour lumps. Once the sauce base is consistent and well mixed, add the cream cheese, and salt. Cook for 2 minutes stirring constantly until the sauce begins to thicken. Then add the Gorgonzola cheese and stir until that begins to melt a bit. You do not want it totally melted.
  3. Take the sauce off the stove and add the walnuts, broccoli and pasta, mixing them together until well blended and warmed through.
  4. Serve warm and enjoy!

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