Cheese And Spinach Fettuccine

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   In saucepot, prepare fettuccine as label directs, adding frozen spinach to pot during last 5 minutes of cooking; drain. Return fettuccine to pot; keep warm. In 2-quart pan, mix milk and cornstarch until smooth. Add margarine, salt and nutmeg. Cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook 1 minute. Stir in grated Parmesan cheese and crumbled Blue cheese. Add sauce to pasta in saucepot. Toss gently until well coated. Makes 4 servings.

* Per serving · 4 servings · Values may vary.

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