Spinach Fettuccine with Gorgonzola Cream & Spinach

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

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

salt, spinach fettuccine, butter, garlic, flour, chicken stock, cream, gorgonzola cheese, fresh sage, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/spinach-fettuccine-with-gorgonzola-cream-spinach-377501 (may not work)