Fetuccini with a Ripe Olive, Spinach Gorgonzola Sauce
- Yield: 6 servings
- Prep: 10 minutes
- Cook: 15 minutes
- 1pound fetuccini pasta
- 2tablespoons butter
- 1tablespoon flour
- 2 1/2cups half & half
- 1cup gorgonzola cheese, crumbled
- 1teaspoon salt
- 1/2teaspoon black pepper
- 1 (8 oz)package fresh spinach, chopped
- 1 (6 oz)can California ripe black olives, sliced
- 6-- sun dried tomato strips, chopped
In a large pot of salted boiling water, add pasta, cook according to package directions. Drain, set aside.
In a large skillet melt butter, whisk in flour; stir until thickened. Pour in half & half, stir till heated through. Add gorgonzola, salt, pepper and spinach. Continue to stir until cheese melts and spinach wilts. Add olives and sun dried tomatoes.
Place the hot pasta into a large bowl, toss with the ripe olive gorgonzola sauce.