Linguini With Spinach And Gorgonzola Sauce - cooking recipe

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 crumbled gorgonzola
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.