Ingredients

serves 4

　　Salt

　　1 1/2 (12-ounce) packages spinach fettuccine, 18 ounces total

　　2 tablespoons butter

　　2 garlic cloves, finely chopped

　　2 tablespoons all-purpose flour

　　1 cup chicken stock

　　1 cup cream

　　8 ounces Gorgonzola cheese, cut into small pieces

　　A few leaves of fresh sage, finely chopped

　　Freshly ground black pepper

　　4 handfuls of baby spinach leaves

　　

Step 1

Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.

　　

Step 2

Heat the butter in a large sauce pot. Add the garlic, cook for 2 minutes, then whisk in the flour and cook for 1 minute. Whisk in the stock, then the cream; bring to a bubble and stir in the Gorgonzola. Cook, stirring, for about 2 minutes, until the Gorgonzola is melted. Stir in the sage and a little pepper and cook for 3 minutes more.

　　

Step 3

In a serving bowl, toss the hot pasta with the sauce and fresh spinach to wilt in.

　　Rachael Ray's Look + Cook