Linguini With Spinach And 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 crumbled gorgonzola
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (6 ounce) bag fresh Baby Spinach (about 6 cups)

1. Cook pasta according to package directions, omitting salt and fat.
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. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently.
4. Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing gently to coat.

fresh linguine, butter, flour, milk, crumbled gorgonzola, salt, black pepper

Taken from www.food.com/recipe/linguini-with-spinach-and-gorgonzola-sauce-341572 (may not work)