Photography: Randy Mayor; Styling: Katie Stoddard
Recipe from Cooking Light

Cloaked in a creamy Gorgonzola sauce, this rich-tasting pasta dish comes together in a flash.

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 (3 ounces) crumbled Gorgonzola cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (6-ounce) bag fresh baby spinach (about 6 cups)

Preparation

  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. 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.

December 2003

Nutritional Information

  • Calories: 379
  • Calories from fat: 29%
  • Fat: 12.2g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 19.6g
  • Carbohydrate: 48.3g
  • Fiber: 4.6g
  • Cholesterol: 80mg
  • Iron: 3.7mg
  • Sodium: 898mg
  • Calcium: 411mg