Spaghetti with creamy gorgonzola sauce
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A quick dinner doesn't have to be boring. This 30-minute recipe features a rich gorgonzola sauce lightly sweetened with chopped dried figs. Super sophisticated, the flavors are worthy of a dinner party but simple enough for a weeknight meal with family. Try for a weeknight dinner or serve for a wonderful luncheon main. Add some fresh spinach and stir until wilted for a pop of color and veggies. Serve with a crispy baguette to sop up all the delicious sauce and complete the meal with a peppery salad of arugula with a lemon vinaigrette. Use the velvety sauce to dress roasted chicken breasts, seared fillets or over roasted asparagus.
Ingredients
Uncooked spaghetti
6 oz
Fat free skim milk
2 cup(s)
All-purpose flour
2 Tbsp
Table salt
0.25 tsp
Black pepper
0.125 tsp
Cayenne pepper
0.125 tsp
Gorgonzola cheese
1 oz
Grated Parmesan cheese
0.25 cup(s)
Sweetened dried figs
3 item(s)
Chives
0.25 cup(s)
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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