Rating: 4 stars
17 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 10
  • 5 star values: 4

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

Recipe by Cooking Light December 2003

Gallery

Photography: Randy Mayor; Styling: Katie Stoddard

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat.

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  • 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.

Nutrition Facts

379 calories; calories from fat 29%; fat 12.2g; saturated fat 7.5g; mono fat 1.5g; poly fat 0.8g; protein 19.6g; carbohydrates 48.3g; fiber 4.6g; cholesterol 80mg; iron 3.7mg; sodium 898mg; calcium 411mg.
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