1 lb pasta of choice (I used whole wheat spaghetti)
2 Tbsp olive oil
½ of a medium onion, diced
1 garlic clove, minced
2 Tbsp all-purpose flour
1½ cups skim milk
1 cup (about 4 oz) crumbled gorgonzola cheese
¼ cup sun-dried tomatoes in oil, dried and chopped
3 cups kale, stems removed, chopped
Salt, pepper, and red pepper flakes to taste
Instructions
Fill a large stockpot with water and bring to a boil. Cook pasta according to package directions.
Heat olive oil in a saucepot over medium heat. Add onion and cook until translucent and softened (7-8 minutes) stirring frequently. Add the garlic and cook for 1 minute.
Stir in the flour and cook, stirring constantly, until it's lightly browned and has a nutty smell - be careful not to let it burn. Whisk in milk and cook, stirring frequently, until thickened (you should be able to coat the back of a spoon). Lower heat and stir in kale. Cook 3-4 minutes, until wilted. Add gorgonzola, sun-dried tomatoes, salt and pepper. Stir until cheese is melted. Stir in hot pasta, sprinkle with red pepper flakes if desired, and serve.