Source: Dot Prep Time: 15 min
Great Cooking Every Day by Weight Watchers and The Culinary Institute of America
6 oz uncooked spaghetti
2 cup fat-free milk
2 Tbsp all-purpose flour
1/4 tsp table salt
1/8 tsp black pepper, or to taste
1/8 tsp cayenne pepper
1 oz Gorgonzola cheese, about 1/4 cup, crumbled
1/4 cup grated Parmesan cheese
3 medium dried fig(s), or 2 large, coarsely chopped
1/4 cup chives, minced
Cook the spaghetti according to package directions; drain and keep warm in a large bowl.
Meanwhile, with a wire whisk, combine the milk and flour in a large skillet, blending until the flour is dissolved. Add the salt, pepper and cayenne; cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5 minutes.
Add the Gorgonzola and Parmesan cheeses to the milk mixture; cook, stirring constantly, until the cheese melts. Stir in the figs and chives.
Pour the cheese mixture over the warm spaghetti; toss to combine.
Serves: 4 POINTS per serving: 6
Great Cooking Every Day by Weight Watchers and The Culinary Institute of America
6 oz uncooked spaghetti
2 cup fat-free milk
2 Tbsp all-purpose flour
1/4 tsp table salt
1/8 tsp black pepper, or to taste
1/8 tsp cayenne pepper
1 oz Gorgonzola cheese, about 1/4 cup, crumbled
1/4 cup grated Parmesan cheese
3 medium dried fig(s), or 2 large, coarsely chopped
1/4 cup chives, minced
Cook the spaghetti according to package directions; drain and keep warm in a large bowl.
Meanwhile, with a wire whisk, combine the milk and flour in a large skillet, blending until the flour is dissolved. Add the salt, pepper and cayenne; cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5 minutes.
Add the Gorgonzola and Parmesan cheeses to the milk mixture; cook, stirring constantly, until the cheese melts. Stir in the figs and chives.
Pour the cheese mixture over the warm spaghetti; toss to combine.
Serves: 4 POINTS per serving: 6
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