This is a great meal that comes together in a flash. I add a minced clove of garlic to the butter before making the roux, and double the spinach for extra veggie power and to make it more filling.
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.
Yield: 4 servings (serving size: 1 1/4 cups)
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Amount per serving
- 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
- 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.
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