Spaghetti with Creamy Gorgonzola Sauce

9
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A recipe, courtesy of Great Cooking Every Day by WW and The Culinary Institute of America, uses chopped dried figs to add sweetness to the sauce.

Ingredients

uncooked spaghetti

6 oz

fat free skim milk

2 cup(s)

all-purpose flour

2 Tbsp

table salt

¼ tsp

black pepper

tsp, or to taste

cayenne pepper

tsp

gorgonzola cheese

1 oz, about 1/4 cup, crumbled

grated Parmesan cheese

¼ cup(s)

dried fig(s)

3 item(s), or 2 large, coarsely chopped

chives

¼ cup(s), minced

Instructions

  1. Cook the spaghetti according to package directions; drain and keep warm in a large bowl.
  2. 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.
  3. Add the Gorgonzola and Parmesan cheeses to the milk mixture; cook, stirring constantly, until the cheese melts. Stir in the figs and chives.
  4. Pour the cheese mixture over the warm spaghetti; toss to combine.

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