Spinach Fettuccini with Gorgonzola Cream Sauce

• Salt
• 1 1/2 (12-ounce) packages spinach fettuccini, 18 ounces total
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup cream
• 8 ounces Gorgonzola, cut into small pieces
• A few leaves fresh sage, finely chopped
• Freshly ground black pepper
• 4 handfuls baby spinach leaves

1. Heat water to a boil for pasta, salt water and cook pasta to al dente.
2. Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute.
3. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted.
4. Stir in sage and a little pepper and cook 3 minutes more.
5. In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

salt, fettuccini, butter, garlic, flour, chicken stock, cream, gorgonzola, sage, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/rachael-ray/spinach-fettuccini-with-gorgonzola-cream-sauce-recipe.html (may not work)