Creamy Gorgonzola Fettuccine

Ingredients

• 3 cups asparagus diagonally sliced (1-inch) ( 10 ounces)
• 1.3 cups milk fat-free
• 8 ounces fettuccine barilla uncooked
• 1 tablespoon flour all-purpose
• 4  garlic cloves minced
• 2 ounces gorgonzola blue crumbled
• 0.3 teaspoon salt 
• 2 teaspoons stick margarine 
• 2 tablespoons walnuts toasted chopped

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Cook pasta in boiling water 6 minutes, omitting salt and fat.
2. Add asparagus, and cook 2 minutes or until tender.
3. While pasta is cooking, melt butter in a medium saucepan over medium-high heat.
4. Add garlic, and cook for 3 minutes.
5. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring well with a whisk. Stir in cream cheese and salt; cook 3 minutes or until thick, stirring constantly.
6. Drain pasta and asparagus; place in a large bowl.
7. Add sauce; tossing to coat.
8. Serve with Gorgonzola and walnuts, and sprinkle with pepper, if desired.