Gorgonzola linguine with toasted walnuts

Yield: 1 Servings

Measure Ingredient
4 ounces Uncooked linguine
1 tablespoon Margarine
1 \N 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

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

Similar recipes