Linguine and Spinach with Gorgonzola

4 servings

1 (9-ounce) package fresh linguine
1 T butter
1 T flour
1 (12-ounce) can evaporated low-fat milk
3/4 cup (3 ounces) crumbled Gorgonzola cheese
3/4 t salt
1/4 t pepper
1 (6-ounce) bag fresh baby spinach

Cook pasta according to directions.

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 the 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 saucem pasta, and spinach, tossing gently to coat.

The sauce for this recipe has a strong flavor. Next time we make it, I would either make more pasta to spread out the sauce, or use a different type of cheese. It might be a good basic recipe to try for a healthier alfredo sauce. Monk does not like this sauce because it taste like goat cheese. 

Calories: 379
Fat: 12.3 g (sat 7.5g, mono 1.5g, poly 0.8 g)
Protein: 19.6 g
Carbs: 48.3 g
Fiber: 4.6 g
Cholesterol: 80 mg
Iron: 3.7 mg
Sodium: 898 mg
Calcium: 411 mg