Fettuccine in a Flash

As the temperature rises, the amount of time I spend cooking drops: 100 degrees means zero cooking--it’s time for a salad or carry-out.

But there are meals that take little work. This dish of spinach, garlic, Gorgonzola and walnuts tossed with fettuccine cooks in 20 minutes or less. You can use fresh or dried pasta, but remember that fresh cooks in a fraction of the time.

SPINACH, GORGONZOLA AND WALNUTS OVER FETTUCCINE

2 tablespoons olive or sesame oil

1 large clove garlic, minced

2 cups (4 ounces) torn, stemmed fresh spinach

1/2 cup (2 ounces) crumbled Gorgonzola cheese

1/4 cup coarsely chopped walnuts

6 ounces hot, cooked fettuccine

Freshly ground white pepper

Heat olive oil in large skillet. Add garlic and cook over low heat 5 minutes. Add spinach and cook over medium heat until tender, about 5 minutes, stirring frequently.

Stir in cheese and nuts. Add cooked fettuccine and toss well to melt cheese into spinach and pasta. Season well with white pepper. Makes 2 servings.