Linguine and Spinach with Gorgonzola Sauce

Photography: Randy Mayor; Styling: Katie Stoddard
Cloaked in a creamy Gorgonzola sauce, this rich-tasting pasta dish comes together in a flash.


4 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional 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


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)


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.


December 2003