1 lb package of pasta (ziti, penne or linguine)
1 tablespoon butter
1 tablespoon all-purpose flour
1½ cups low-fat milk or half and half
1/2 cup crumbled Gorgonzola cheese, or more to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) bag fresh baby spinach (about 6 cups), chopped
1/2 cup grated Parmesan cheese
Cook pasta according to package directions, omitting salt and fat.
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 or half and half, stirring constantly with a whisk. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce 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. Toss again with with 1/4 Parmesan. Divide into 4 bowls. Serve additional cheese at the table.
Adapted from Cooking Light