*****28/56 SPINACH FETTUCCINE WITH GORGONZOLA WALNUT SAUCE

Pasta is plated with a light
green salad, delicious

RECIPE 28/56  SPINACH FETTUCCINE WITH GORGONZOLA-WALNUT SAUCE (See March 21, 2012 review), be careful, this is so tasty you may want to eat it all by yourself, or in my case box it up for the next day at work.

INGREDIENTS
6 ounces uncooked spinach fettuccine pasta (original recipe calls for 12 ounces........way too much pasta for my palate)
3 cups small broccoli florets or 12 ounces
4 shallots, finely chopped
4 garlic cloves, pressed
3/4 cup dry white wine such as Sauvignon Blanc
1 cup half and half milk
4 ounces Gorgonzola cheese, crumbled, divided
1/2 cup walnuts, toasted and coarsely chopped (chop first then put in oven on cookie sheet, turn oven to 350 F, timer for 10 minutes to toast)
2 Tbsp butter
1 tsp salt
1/2 tsp coarsely ground black pepper
1/2 cup loosely packed fresh parsley, coarsely chopped

DIRECTIONS
PREP TIME 15 MINUTES  TOTAL TIME 20 MINUTES  YIELD 6 SERVINGS CAL 460

1.  Cook pasta according to package directions, omitting salt and oil; drain and set aside.  Spray skillet with canola oil; heat over medium - high heat 2 to 3 minutes or until shimmering.   Add broccoli, shallots and pressed garlic to Skillet.  Cook 1 minute, stirring occasionally with scraper.  Add wine to Skillet; cook 1 to 2 minutes or until wine is reduced by half, stirring occasionally.

2.  Add half and half and 3/4 cup of the cheese to Skillet; cook and stir 1 to 2 minutes or until sauce is smooth and creamy.  Add pasta, walnuts, butter, salt and black pepper; cook 1 to 2 minutes or until pasta is hot.  Sprinkle with remaining cheese and parsley.