Linguini With Spinach and Gorgonzola Sauce

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Total Time
10 mins
15 mins

Cooking Light. Dec 2003

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  • 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)


  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.