Serves: 4
1. Cook linguine as directed on package.
2. While linguine is cooking, melt butter in 10-inch skillet over low heat. Cook garlic in butter, stirring occasionally, until garlic is golden. Stir in whipping cream, wine and salt. Simmer about 6 minutes, stirring constantly, until slightly thickened remove from heat. Stir in cheese until melted.
3. Drain linguine. Toss linguine and sauce. Sprinkle with walnuts.
Chopping Nuts
Did you know that frozen nuts are easier to chop than room-temperature nuts? Put nuts in the freezer for at least an hour before chopping them.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 615 (Calories from Fat 370) Fat 41g (Saturated 23g) Cholesterol 120mg Sodium 290mg Carbohydrate 50g (Dietary Fiber 2g) Protein 14g % DAILY VALUE: Vitamin A 26% Vitamin C 0% Calcium 16% Iron 14% DIET EXCHANGES: 3 Starch 7 Fat 1/2 Skim Milk
Lighter Gorgonzola Linguine with Toasted Walnuts: For 11 grams of fat and 360 calories per serving, substitute evaporated fat-free milk for the whipping cream use 2 tablespoons finely chopped walnuts.
Chopping Nuts
Did you know that frozen nuts are easier to chop than room-temperature nuts? Put nuts in the freezer for at least an hour before chopping them.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Gorgonzola Linguine with Toasted Walnuts recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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