Gorgonzola linguine with toasted walnuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Uncooked linguine |
| 1 | tablespoon | Margarine |
| 1 | Clove garlic; crushed | |
| 1 | tablespoon | All-purpose flour |
| 1 | cup | Evaporated skimmed milk |
| ¼ | cup | Dry white wine or chicken broth |
| ¼ | teaspoon | Salt |
| ½ | cup | Crumbled gorgonzola cheese(about 2 oz.) |
| 2 | tablespoons | Walnuts; toasted and finely chopped |
Directions
Recipes are from Pasta, Grains and Beans--Betty Crocker Cook and drain linguine as directed on package. While linguine is cooking, melt margarine in 2 qt. saucepan over med. heat. Cook garlic stir occaisionally until golden brown. Stir in flour until smooth and bubbling.
Stir in milk, wine and salt. cook, stiring occaisionally, until mixture begins to thicken. Reduce heat to med-lo. Stir in cheese and cook stirring occaisionally until cheese is melted. Toss linguine and sauce. Sprinkle with walnuts.
1 serving, Calories 185, fat grams 7, Protein 8, Vit A 10%, Iron 6%, Calcium 18%.
Posted to recipelu-digest Volume 01 Number 216 by "Sandy West" <rwwest@...> on Nov 7, 1997