1 (9-oz.) package fresh linguine
\n1 T. butter
\n1 T. all-purpose flour
\n1 (12-oz.) can evaporated low-fat milk
\n3\/4 C. (3 oz.) crumbled Gorgonzola cheese
\n3\/4 tsp. salt
\n1\/4 tsp. black pepper
\n1 (6-oz.) bag fresh baby spinach (about 6 C.)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1 1\/4 C.<\/p>\n
Calories: 379
\nFat: 12.2g
\nFiber: 4.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n