Recipe

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• 9 oz fresh linguine
• 1 tbsp butter
• 1 tbsp flour
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 8 oz heavy cream
• 3 oz crumbled gorgonzola
• salt and pepper
• 6 oz fresh baby spinach

• 1 cook linguine according to package directions in a skillet, heat butter over medium heat.
• 2 add onions and saute until softened.
• 3 add mushrooms, saute about 5 minutes.
• 4 stir in flour with a whisk, and stir in cream, whisking constantly.
• 5 raise heat to high and bring to a boil, then lower to simmer and cook until sauce thickens, about 3 minutes.
• 6 remove from heat and stir in cheese, salt, pepper.
• 7 cmbine the linguine, spinach, and sauce in a large bowl, tossing to coat.