Oh How I Love Pasta...

What a nice day it’s been. I was able to go to my heated yoga this morning that I love. It’s amazing how good you feel after you’re done. We won’t discuss how you feel during the class though!

After school, the boys had a picnic under the trampoline with their buddies. The weather is so beautiful, I’m sad that it’s not going to last much longer!

What a yummy dinner this turned out to be a few nights ago. Staring at me in the fridge was some spinach, gorgonzola cheese and some beautiful asparagus that needed use up, so I whipped up this pasta and what a hit it was with the family.

Don’t be afraid of the gorgonzola in the sauce, it’s very mild and gives the best flavor with the parmesan cheese. I was so proud of myself for using lowfat milk in the sauce rather than a heavy cream. I must say, it’s really good and I would have never known I used lowfat milk if I hadn’t been the one to make it.

This dinner was so good that we had it for a second night. When re-heating, make sure to add a little milk to loosen the sauce. Enjoy everyone!

Spinach and Asparagus Chicken Linguini in a Parmesan Gorgonzola Cream Sauce

12 oz uncooked linguini pasta
1 Bunch asparagus tips
2 Tablespoons butter
2 Tablespoons flour
Pinch of salt and pepper
3 Cups lowfat milk
1 ¼ Cups crumbled gorgonzola
¼ Cup grated Parmesan cheese
4 Cups baby spinach
2 medium size chicken breasts, cooked and shredded
10 strips precooked bacon, crisped and crumbled
Pinch of salt and pepper to taste

1. Prepare linguini according to package directions. Drain and set aside. Bring a medium saucepan filled ¾ full of water to boil. Place asparagus tips in hot water and cook for 3 minutes. Remove and place into a bowl of ice water to shock and stop cooking. Set aside.

2. Place butter into a large dutch oven or pot over medium heat to melt. Whisk in flour, pinch of salt and pepper until combined. Slowly whisk in milk. Increase heat to medium high. While whisking, heat until milk comes to a light boil. Reduce heat to low and immediately stir in parmesan and gorgonzola until melted. Stir in chopped spinach, linguini, asparagus, chicken and half the bacon. Gently toss to coat, season with pinches of salt and pepper to taste. Serve in a large serving bowl and garnish top with remaining crumbled bacon pieces.