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)
Recipe from Cooking Light

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Nutritional Information

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

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)

Preparation

  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.
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