Creamy Gorgonzola Fettuccine

• 8 ounces uncooked fettuccine
• 3 cups (1-inch) diagonally sliced asparagus (about 10 ounces)
• 2 teaspoons butter or stick margarine
• 4 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 1/4 cups fat-free milk
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 1/4 teaspoon salt
• 1/2 cup (2 ounces) Gorgonzola or other blue cheese, crumbled
• 2 tablespoons chopped walnuts, toasted
• Freshly ground black pepper (optional)

1. Cook pasta in boiling water 6 minutes, omitting salt and fat. Add asparagus, and cook 2 minutes or until tender.
2. While pasta is cooking, melt butter in a medium saucepan over medium-high heat. Add garlic, and cook for 3 minutes. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring well with a whisk. Stir in cream cheese and salt; cook 3 minutes or until thick, stirring constantly.
3. Drain pasta and asparagus; place in a large bowl. Add sauce; tossing to coat. Serve with Gorgonzola and walnuts, and sprinkle with pepper, if desired.

fettuccine, butter, garlic, flour, milk, cream cheese, salt, cheese, walnuts, freshly ground black pepper

Taken from www.myrecipes.com/recipe/creamy-gorgonzola-fettuccine (may not work)