Linguine and Spinach with Gorgonzola Sauce Recipe

Quick to prepare and delicious.


  • 1 (9-ounce) package fresh linguine
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 (12-ounce) can evaporated low-fat milk
  • 4 ounces crumbled Gorgonzola cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (6-ounce) bag fresh baby spinach (about 6 cups)


Cook pasta according to package 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 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.