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Linguine and Spinach with Gorgonzola Sauce

Photography: Randy Mayor; Styling: Katie Stoddard
Yield 4 servings (serving size: 1 1/4 cups)
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)

Nutrition Information

  • calories 379
  • caloriesfromfat 29 %
  • fat 12.2 g
  • satfat 7.5 g
  • monofat 1.5 g
  • polyfat 0.8 g
  • protein 19.6 g
  • carbohydrate 48.3 g
  • fiber 4.6 g
  • cholesterol 80 mg
  • iron 3.7 mg
  • sodium 898 mg
  • calcium 411 mg

How to Make It

  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.