GORGONZOLA LINGUINE WITH TOASTED WALNUTS
4 ounces uncooked linguine
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon all-purpose flour
1 cup evaporated skimmed milk
1/4 cup dry white wine (or chicken broth)
1/4 teaspoon salt
1/2 cup crumbled Gorgonzola cheese
3 tablespoons walnuts, toasted and finely chopped
Cook and drain linguine as directed on package. Set aside but keep warm.
Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally until garlic is golden brown. Whisk in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
Reduce heat to medium-low. Stir cheese into sauce; cook stirring frequently until cheese is melted.
Toss linguine and sauce in large bowl. Sprinkle with walnuts.
Makes 6 servings
Source: Betty Crocker Healthy Heart Cookbook
4 ounces uncooked linguine
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon all-purpose flour
1 cup evaporated skimmed milk
1/4 cup dry white wine (or chicken broth)
1/4 teaspoon salt
1/2 cup crumbled Gorgonzola cheese
3 tablespoons walnuts, toasted and finely chopped
Cook and drain linguine as directed on package. Set aside but keep warm.
Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally until garlic is golden brown. Whisk in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
Reduce heat to medium-low. Stir cheese into sauce; cook stirring frequently until cheese is melted.
Toss linguine and sauce in large bowl. Sprinkle with walnuts.
Makes 6 servings
Source: Betty Crocker Healthy Heart Cookbook
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