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Cooking Light. Dec 2003
Make and share this Linguini With Spinach and Gorgonzola Sauce recipe from Food.com.
- Cook pasta according to package directions, omitting salt and fat.
- 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.
- Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently.
- Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing gently to coat.
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.
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!!