Gorgonzola Linguine with Toasted Walnuts
Ingredients
- 12 oz uncooked linguine
- 2 tablespoons butter or margarine
- 2 cloves garlic finely chopped
- 2 tablespoons all-purpose flour
- 1 ⁄2 teaspoon salt
- 1 pint 2 cups fat-free half-and-half
- 1 ⁄2 cup dry white wine or vegetable broth
- 1 cup crumbled Gorgonzola cheese 4 oz
- 1 ⁄4 cup chopped walnuts toasted*
Instructions
- Cook and drain linguine as directed on package.
- 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.
Notes / Tips / Wine Advice:
*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
You’ll love the flavor combination of Gorgonzola and walnuts! If desired, sprinkle additional cheese and fresh parsley over the pasta.
Nutritional Information
Calories: 690 kcal