Pasta In A Creamy Gorgonzola Sauce

• 1 1/2 cups Chardonnay wine
• 1 (8 ounce) package light cream cheese, softened
• pepper
• 1 pinch nutmeg
• 1 1 lb rotelle pasta or 1 lb linguine
• 2 tablespoons parmesan cheese
• 1/2 - 3/4 lb gorgonzola or 1/2-3/4 lb other blue cheese, crumbled
• 2 tablespoons chopped fresh parsley

1. Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
2. Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
3. Meanwhile, cook pasta according package directions.
4. Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.

chardonnay wine, light cream cheese, pepper, nutmeg, rotelle pasta, parmesan cheese, gorgonzola, parsley

Taken from www.food.com/recipe/pasta-in-a-creamy-gorgonzola-sauce-98982 (may not work)