Spinach Fettuccini with Gorgonzola Cream Sauce

By Anonymous -
This was also really good. I've never cooked with gorgonzola before, but it was not nearly as strong as I thought it'd be.

adapted from Rachael Ray

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 half and half
8 ounces Gorgonzola, cut into small pieces
Freshly ground black pepper
4 handfuls baby spinach leaves

Heat water to a boil for pasta, cook pasta to al dente.
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.
In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

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