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.