Ingredients

• 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

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Instructions

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. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
3. In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.