Lunchtime Hospitality: Linguine and Spinach with Gorgonzola Sauce

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

• 8 oz linguine pasta
• 1 Tbs butter
• 1 Tbs flour
•  1 1/2 cup heavy cream
• 4 oz gorgonzola cheese, crumbled
• 3-4 garlic cloves, minced
• Cracked black pepper, to taste
• Kosher salt, to taste
• 1/2 cup walnuts, crumbled
• 3 oz fresh baby spinach

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.