Recipe of the Week: Pasta with Creamy Gorgonzola Sauce

This recipe is an adaptation of a Weight Watchers dish I cooked up earlier this week. Believe it or not, chopped dried figs add a lovely touch of sweetness to the sauce. I found them in the grocery isle that carries other dried fruits (they are actually nice to snack on).

Serves 4

Cooking Time: 15 Minutes

Ingredients:

12 oz uncooked spaghetti, or pasta of your choice
3 cups fat-free skim milk
1 Tbsp Butter

2 Tbsp all-purpose flour
salt
black pepper
1/8 tsp cayenne pepper
1/2 cup Gorgonzola Cheese, crumbled
1/4 cup grated Parmesan cheese
4-5 medium dried figs, coarsely chopped
1/4 cup chives, minced

Instructions:

1. Cook the spaghetti according to package directions; drain and keep warm in a large bowl.
2. Meanwhile, with a wire whisk, combine the butter and flour in a large skillet, blending until the flour is dissolved and cooked, about 2-3 minutes. Add the milk, salt, pepper and cayenne; cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5-7 minutes.

3. Add the Gorgonzola cheese to the milk mixture; cook, stirring constantly, until the cheese melts.

4. Stir in the figs and chives.
5. Add the spaghetti to the cheese mixture; toss to combine. Top with Parmesan cheese and serve.

Enjoy!

Stacy