Asparagus Linguine with Gorgonzola Sauce
You Will Need:
9 ounces whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 2-inch-long pieces
1 Cup evaporated fat free milk
2 ounces reduced fat cream cheese, cubed
2 ounces Gorgonzola or other blue cheese crumbled (1/2 cup)
¼ teaspoon salt
2 Tablespoons chopped walnuts, toasted
Cook pasta and drain well.
Cook asparagus to taste.
Combine two in a pan.
Cover and keep warm.
In a medium saucepan, combine milk, cream cheese, half of the Gorgonzola cheese, and salt.
Bring to a boil over medium heat, whisking constantly; reduce heat.
Simmer, uncovered, for 2 minutes, stirring frequently (sauce may appear slightly curdled)
Pour sauce over pasta and asparagus mixture; toss gently to coat.
Sprinkle individual servings with remaining Gorgonzola cheese and walnuts.
Serve immediately (sauce will thicken upon standing).