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Spinach Gorgonzola Sauce

for cuts: Penne / Fetticunni

Ingredients (servings 4-6):

  • 1 lb. frozen spinach, thawed
  • 3 cloves gorlic, minced
  • 3 Tsp. olive oil
  • 2 1/2 oz. gorgonzola chesse
  • Salt  and Pepper  to taste

Direction:

  1. Remove any excess water from the spinach.
  2. Sauté garlic in olive oil until fragrant and just beginning to color.
  3. Add spinach and sauté 2-3 minutes.
  4. Place spinach in a blender and puree until smooth.
  5. Add remaining ingredients and blend until creamy. Adjust seasonings with salt and pepper.
  6. If sauce is too thick thin with more stock. Yield aprox. 3 1/4 cups.

ENJOY IT

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