what's for dinner tonight?

fettuccine and spinach
w/ gorgonzola sauce

1 (9-oz.) pkg. refrigerated fettuccine

1 (10-oz.) bag sliced mushrooms

1 T. butter

1 T. flour

1 (12-oz.) can evaporated low-fat milk

3/4 cup crumbled gorgonzola cheese (3 oz.)

salt/pepper ... to taste

1 (10-oz.) pkg. fresh baby spinach

• Cook pasta according to package directions, but without oil.
• Add mushrooms to boiling water while pasta is cooking.
• Melt butter in a medium saucepan over medium heat.
• Vigorously shake milk and flour together in glass jar.
• Gradually add milk/flour mixture, to melted butter.
• Increase heat to medium-high and bring to a boil, stirring constantly.
• Reduce heat to low and simmer three minutes, or until sauce thickens slightly (stir frequently).
• Remove from heat and stir in gorgonzola, salt and pepper.
• Combine the sauce, pasta and spinach; toss gently to coat.