Linguini With Spinach and Gorgonzola Sauce

Recipe by dicentra
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READY IN: 25mins
SERVES: 4
UNITS: US

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) bag fresh Baby Spinach (about 6 cups)
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DIRECTIONS

  • 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.
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