Spaghetti with Creamy Gorgonzola Sauce
- Total Time
A recipe, courtesy of Great Cooking Every Day by Weight Watchers and The Culinary Institute of America, uses chopped dried figs to add sweetness to the sauce.
uncooked spaghetti6 oz
fat free skim milk2 cup(s)
all-purpose flour2 Tbsp
table salt¼ tsp
black pepper⅛ tsp, or to taste
cayenne pepper⅛ tsp
gorgonzola cheese1 oz, about 1/4 cup, crumbled
grated Parmesan cheese¼ cup(s)
dried fig(s)3 item(s), or 2 large, coarsely chopped
chives¼ cup(s), minced
- Cook the spaghetti according to package directions; drain and keep warm in a large bowl.
- Meanwhile, with a wire whisk, combine the milk and flour in a large skillet, blending unitl the flour is dissolved. Add the salt, pepper and cayenne; cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5 minutes.
- Add the Gorgonzola and Parmesan cheeses to the milk mixture; cook, stirring constantly, until the cheese melts. Stir in the figs and chives.
- Pour the cheese mixture over the warm spaghetti; toss to combine.