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Photography: Randy Mayor; Styling: Katie Stoddard Photo by: Photography: Randy Mayor; Styling: Katie Stoddard

Linguine and Spinach with Gorgonzola Sauce

Cloaked in a creamy Gorgonzola sauce, this rich-tasting pasta dish comes together in a flash.

Cooking Light DECEMBER 2003

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

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

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.

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
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Linguine and Spinach with Gorgonzola Sauce Recipe

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