Linguine with Spinach and Gorgonzola Sauce
serves 4
Ingredients
- 12 oz fresh linguine, cooked
- 1 T butter
- 1 T flour
- 12 oz evaporated milk
- 1 C Gorgonzola cheese, crumbled
- 8 oz baby spinach
Instructions
- Make a roux with the butter and flour, then slowly whisk in the milk and bring to a boil, whisking constantly. Continue whisking, reduce heat and simmer until the sauce thickens. Remove from heat, stir in the cheese, and season to taste.
- Combine the sauce, pasta and spinach.
- Plate and serve.
Source: Cooking Light 2004, pg 430