Linguini With Spinach and Gorgonzola Sauce

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Total Time
25mins
Prep
10 mins
Cook
15 mins

Cooking Light. Dec 2003

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Ingredients

Nutrition
  • 1 (9 ounce) package fresh linguine
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 (12 ounce) can evaporated low-fat milk
  • 34 cup crumbled gorgonzola
  • 34 teaspoon salt
  • 14 teaspoon black pepper
  • 1 (6 ounce) bagfresh Baby Spinach (about 6 cups)

Directions

  1. Cook pasta according to package directions, omitting salt and fat.
  2. While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add the milk, stirring constantly with a whisk.
  3. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently.
  4. Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing gently to coat.
Most Helpful

5 5

Love this! I add spinach or kale the pasta also. Some times I add a dash of salt and garlic powder. Its even good with a splash of white wine. I had never tried a gorgonzola sauce and I had some at a really nice Italian restaurant and this was the closest recipe to that one that I have found.

5 5

Great recipe! I had a gorgonzola pasta when I was in Germany and this reminded me so much of that flavor but with half the fat. I had to use skim milk instead of the evaporated because thats what I had in the pantry but it turned out wonderfully. I do WW and for my fellow WW'ers this is 9 pts per servings. Well worth the points for such a rich cheesy pasta. Yummy!!