Linguine and Spinach with Gorgonzola Sauce

Have made this a couple of times.  Hubby loves it.  I like the idea of adding a little garlic to the sauce.  Next time....

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.

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.

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.

Very yummy, it's on the list of keepers for sure. It's easy to make. It doesn't tell you to cut the spinach but I do now because it's too big to leave it whole. This is one of our favorites.

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.

I followed the instructions and recipe to the T. The flavor was delicious! My only complaint is that the sauce came out a little too think, so the linguini got clumpy. Other than that, great flavor!

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.

I thought this was really yummy, but my husband didn't think it was as good as I did. Maybe I'll make it again one night when he's not home!

This is a great, SUPER FAST meal to make. My kids even loved it. I added a pinch of garlic powder and a pinch of white wine to the sauce just because I like to add those flavors to any kind of cream sauce I make with pasta. It's DEEEEELISH!!!!

Full of flavor and really easy to make. Even teenage picky son liked. Made just as it reads. Served with salad and bread.

good taste, thick sauce and filling!

I love this recipe and I don't really like gorganzola! It is so easy to make and you can add other ingredients to spice it up. I have tried mushrooms and loved it and will soon try chicken. I have used both fresh and frozen spinach and it was delicious both ways. And I would agree with everyone else and chop the spinach first.

This is a nice recipe for those who like some punch and nutrition in their Alfredo sauce dishes. I made it per the recipe w/the exception of substituting whole wheat fresh linguine. It does take some tossing, but I don't think that it's enough to require chopping the spinach. My portion came out nicely and I divided up the leftovers into Rubbermaid containers to freeze for lunches at work.