Gorgonzola Linguine with Toasted Walnuts
Time needed
30 min
preparation
Ingredients
- 12 oz. uncooked linguine
- 2 Tbs. butter or margarine
- 2 cloves garlic, finely chopped
- 2 Tbs. all-purpose flour
- 1/2 tsp. salt
- 2 C. fat-free half-and-half
- 1/2 C. dry white wine or vegetable broth
- 1 C. crumbled Gorgonzola cheese
- 1/4 C. chopped walnuts, toasted
Directions
Cook and drain linguine according to package directions. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add garlic; cook, stirring occasionally, until golden brown. Stir in flour and salt. Cook, stirring constantly until smooth and bubbly. Remove from heat. Stir in half-and-half and wine. Cook, stirring constantly, until mixture thickens slightly. Reduce heat to medium-low. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Add linguine to sauce; toss. Garnish with walnuts.
