Linguini With Spinach and Gorgonzola Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light. Dec 2003 Ingredients:
1 (9 ounce) package fresh linguine |
1 tablespoon butter |
1 tablespoon all-purpose flour |
1 (12 ounce) can evaporated low-fat milk |
3/4 cup crumbled gorgonzola |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (6 ounce) bag fresh 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.
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