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

Cook pasta according to package directions, omitting salt and fat. Meanwhile, in a medium saucepan melt the butter over medium heat. Whisk in the flour; cook 1 minute, stirring constantly. Gradually add the milk, whisking constantly. Increase the heat to medium-high; bring to a boil, stirring constantly so the milk does not scorch. Reduce the 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. Serves 4.

From Cooking Light magazine, December 2003 issue