This is one of our regulars. I usually use a whole container of gorgonzola (4 oz instead of 3 oz) and add a jar of mushrooms and some sauteed chicken. For folks who think it's bland (can't imagine how!), I'd say add a little more gorgonzola. Great with a salad, crusty bread, and white wine.
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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