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August 29, 2004
Linguine and Spinach with Gorgonzola Sauce
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 (3 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) bag fresh baby spinach (about 6 cups)
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 cups)
CALORIES 379 (29% from fat); FAT 12.2g (sat 7.5g, mono 1.5g, poly 0.8g); PROTEIN 19.6g; CARB 48.3g; FIBER 4.6g; CHOL 80mg; IRON 3.7mg; SODIUM 898mg; CALC 411mg
Posted by carcharhinid at August 29, 2004 08:02 PM