HALF WAY 28/56 review Spinach Fettucini with Broccoli and gorgonzola walnut sauce

Recipe Review 28/56.   This is not a good way to lose
weight, the food is wonderful and these last few recipes have
too much fat....half and half milk.....yes...and butter....
and walnuts...and gorgonzola cheese....and white
wine......and pasta, but the pasta solution is easy,
especially when it is spinach pasta

Plated with a side salad

I have just finished making the 28th recipe of the 56, and once again I am impressed.   I will be making a few changes however.    As you know from my prior reviews of restaurants, I am uniformly unimpressed with copious amounts of pasta, why go out to eat and be given the equivalent to a box of pasta, as though that was some kind of treat, with only a little stuff on top.  It seems to me the pasta is there to make up for a poor main ingredient.   Eggplant parmesan that is burnt and tastes like salt, on a bed of 12 ounces of cooked pasta..............yes it was the Olive Garden.   This recipe had to be modified to avoid that "snafoo",  I only used 4 ounces of the spinach fettucini, instead of the 12 ounces it called for.  For me that was a good idea.  Have you ever eaten spinach fettucini?  It smells like overcooked spinach as it boils and then you have to taste it to see if it is al dente because the final heating happens in the sauce.   Also I used 12 ounces of broccoli florets, a very good option.   It wasn't hard to toast the walnuts, I chopped them up with the grinder and placed them on a small cookie sheet, placed the sheet in the oven and turned the oven to 350 F, an waited 10 minutes,  I added 3 more because they weren't toasted yet, mmmmmmm.