1 (9-oz.) package fresh linguine
1 T. butter
1 T. all-purpose flour
1 (12-oz.) can evaporated low-fat milk
3/4 C. (3 oz.) crumbled Gorgonzola cheese
3/4 tsp. salt
1/4 tsp. black pepper
1 (6-oz.) bag fresh baby spinach (about 6 C.)

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.

Yield: 4 servings
Serving size: 1 1/4 C.

Calories: 379
Fat: 12.2g
Fiber: 4.6g