Adventures in Everyday Entertaining
Serving pasta for lunch is a great and easy way to share a nice meal with friends or family. The walnuts and gorgonzola add the perfect flavors and texture to this dish. Serve with a crusty baguette and cool, refreshing pinot grigio.
Linguine and Spinach with Gorgonzola Sauce — modified from Cooking Light Magazine
Cook pasta according to package directions. Drain in a colander over a bowl and set aside.
Meanwhile, melt butter in a saucer pan (or medium saucepan) over medium heat. Add flour and whisk for 1 minute to create the roux.
Gradually add the cream, stirring constantly. Increase heat to bring to a boil.
Reduce heat and simmer 3 minutes or until sauce thickens, stirring frequently.
Remove from heat and stir in cheese, garlic, salt and pepper.
Place spinach in large bowl. Top with hot pasta. (This will cook the spinach).
Combine pasta and spinach with sauce and walnuts, tossing gently to coat.
mouth.watering. 🙂 this looks amazzzzing.
Hehe…thanks Eileen! 🙂
Every time I open your post, I have a big smile on my face…our tastes are identical♥
I love hearing that Laurie! 🙂 🙂
Wow this looks great and a must try!!
Love how simple this is (the pasta cooks the spinach)!
I like that aspect too! Always great when you can eliminate a step and still get wonderful results! 🙂
I love gorgonzola!! Def. going to have to try this one 🙂
Thanks for stopping by my blog – you have a new follower on b-lovin’ 🙂
Thanks Emily! And it was my pleasure. Thanks for following! You also have a new follower on bloglovin’ 😉
I never normally eat blue cheese but I bet it tastes great with the walnuts and the other ingredients. Will have to buy some next week!
There is just something about bleu cheese with walnuts that makes my taste buds just sing. I really think you’ll enjoy it.
this looks so good Kenley, you are always cooking up something I know I would love~must make this soon, thanks!
Aw! Thanks so much Jenna! Hope you enjoy it!
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Simple, yet looks fancy and delish! Well done as always, Kenley.
I love pasta and this simple recipe is the kind that I love! Definitely making this. Thanks for sharing Kenley 🙂
Thanks Danny!! 🙂