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| Gorgonzola Linguine with Toasted Walnuts
4 ounces of Uncooked linguine
1 tablespoon of margarine
1 Clove garlic, crushed
1 tablespoon of all-purpose flour
1 cup of evaporated skimmed milk
1/4 cup of dry white wine or chicken broth
1/4 teaspoon of salt
1/2 cup of crumbled gorgonzola
2 tablespoons of walnuts, toasted and finely |
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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 occasionally until golden brown. Stir in flour until smooth and bubbling. Stir in milk, wine and salt. Cook, stirring occasionally, until mixture begins to thicken. Reduce heat to med-lo. Stir in cheese and cook stirring occasionally 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@execnet.net> on Nov 7, 1997
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