1 (12 oz.) pkg. fettuccine noodles
1 (10 oz.) pkg. frozen chopped spinach
2 c. milk
1 tbsp. cornstarch
1 tbsp. butter
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/2 c. grated Parmesan cheese
2 oz. blue cheese, crumbled (1/2 c.)

In saucepot, prepare fettuccine as label directs, adding frozen spinach to pot during last 5 minutes of cooking; drain. Return fettuccine mixture to saucepot; keep warm.

Meanwhile, prepare sauce. In a 2 quart saucepan, mix milk and cornstarch until smooth. Add butter, 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.