Cloaked in a creamy Gorgonzola sauce, this rich-tasting pasta dish comes together in a flash.
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)
How to Make It
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.
I was craving something cheesy and found this recipe. Okay, I admit, I didn't use the spinach; I wasn't sure it would go with the pasta. And I did use a reduced fat blue cheese instead of Gorgonzola. Let me tell you, it turned out soooo good and soooo cheesy that it was almost decadent. It makes a wonderful companion for broiled or BBQ'd fish. For those of you who found the sauce a little thick, reserve some of the pasta water. Add the pasta to the sauce, and then add enough of the pasta water to make it to your desired consistency.
This was a bit bland for my taste. To give it a little more flavor, I added some crushed red pepper, which helped a bit. It's somewhat boring but has potential. I would think about adding chicken and maybe an interesting type of mushroom.
I will not be making this dish again. I enjoy the taste of gorgonzola but I did not like it in this pasta dish. I added sauteed mushroom and chicken and I was actually sad that I wasted perfectly good chicken.
This was a great recipe. The cheese flavor is not too strong, which was perfect. My husband thought maybe there was a little too much spinach, so when I make it next time I will probably halve the amount of spinach, and maybe add some fresh basil. Will definitely be making this again.
This recipe sounded and looked super good, but I found it to be quite bland and was searching for something to enrich the flavors. I think next time I'll garnish this dish with lemon zest and red pepper flakes.
This dish was outstanding, I will definitely make it again. I did read the previous reviews and found that chopping the spinach first was the best option, and also used fettucine but other than that, I went by the recipe on all accounts.
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