Gorgonzola Linguine with Toasted Walnuts

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy pasta side - ready in about 30 minutes.

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Prep Time 10 min
Total Time 25 min
Servings 3

Ingredients

4: ounces uncooked linguine

1: tablespoon butter

1: clove garlic, crushed

1: tablespoon Gold Medal® all-purpose flour

1: cup evaporated skimmed milk

1/4: cup dry white wine or chicken broth

1/4: teaspoon salt

1/2: cup crumbled Gorgonzola cheese (2 ounces)

3: tablespoons walnuts, toasted and finely chopped

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Directions

1 Cook and drain linguine as directed on package.
2 Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until garlic is golden brown. Stir in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
3 Reduce heat to medium-low. Stir cheese into sauce; cook, stirring frequently, until cheese is melted. Toss linguine and sauce in large bowl. Sprinkle with walnuts.

EXPERT TIPS

Expert Tips

To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

“If my family wants butter on something, I take my portion out first. I use lots of seasonings, like butter sprinkles, to help lower my cholesterol.” Nanci D.

Rethink your drink. Drinking a glass of skim (fat-free) milk with your dinner adds calcium, an important mineral for proper muscle and nerve function (your heart is a muscle). Or drink a glass of cold water, your body’s favorite fluid.

Got questions? Our experts have the answers. Ask Betty now.