Linguini With Spinach and Gorgonzola Sauce

• fresh linguine↗1 package

  9 ounce

• butter↗1 tablespoon
• all-purpose flour↗1 tablespoon
• evaporated low-fat milk↗1 can

  12 ounce

• crumbled gorgonzola3⁄4 cup
• salt↗3⁄4 teaspoon
• black pepper↗1⁄4 teaspoon
• fresh Baby Spinach (about 6 cups)↗1 bag

  6 ounce

Step-by-step instructions

1. 1

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

2. 2

   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.

3. 3

   Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently.

4. 4

   Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing gently to coat.