Creamy Gorgonzola Fettuccine

• 8 ounces uncooked fettuccine
• 3 cups asparagus, diagonally sliced into 1 inch pieces (about 10 oz.)
• 2 teaspoons butter
• 4 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 14 cups nonfat milk
• 14 cup low-fat cream cheese (1/3-less-fat version)
• 14 teaspoon salt
• 12 cup gorgonzola, crumbled
• 2 tablespoons walnuts, chopped
• fresh ground black pepper

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

fettuccine, butter, garlic, flour, nonfat milk, lowfat cream cheese, salt, gorgonzola, walnuts, fresh ground black pepper

Taken from www.food.com/recipe/creamy-gorgonzola-fettuccine-470441 (may not work)