Recipe - Gorgonzola Linguine With Toasted Walnuts

4 ounce Uncooked linguine
1 tablespoon Margarine
1 Clove garlic; crushed
1 tablespoon Allpurpose flour
1 cup Evaporated skimmed milk
One fourth cup Dry white wine or chicken
broth
One fourth teaspoon Salt
One half cup Crumbled gorgonzola
cheese(about 2 oz.)
2 tablespoon Walnuts; toasted and finely
chopped

Recipes are from Pasta, Grains and BeansBetty Crocker

Cook and drain linguine as directed on package. While linguine is cooking,
melt margarine in 2 qt. saucepan over med. heat. Cook garlic stir
occaisionally until golden brown. Stir in flour until smooth and bubbling.
Stir in milk, wine and salt. cook, stiring occaisionally, until mixture
begins to thicken. Reduce heat to medlo. Stir in cheese and cook stirring
occaisionally until cheese is melted. Toss linguine and sauce. Sprinkle
with walnuts.

1 serving, Calories 185, fat grams 7, Protein 8, Vit A 10%, Iron 6%,
Calcium 18%.
Posted to recipeludigest Volume 01 Number 216 by "Sandy West"
rwwest@execnet.net on Nov 7, 1997