My Dad hates Gorgonzola with a passion and most people I know either love it or hate it. This recipe reminds me of a certain occasion when a former coworker's lunch disappeared from the cafeteria. She had been looking forward to trying the Gorgonzola and Spinach lasagna she made for lunch but ended up having to make do with a ham and cheese sandwich on that day. It turned out someone had thrown her food away under the impression it had spoiled. To this date, this whole episode makes me laugh.
Spinach and Gorgonzola Pasta
9 oz any pasta
1 TB butter
1 tsp garlic, minced
1 TB all-purpose flour
1 (12 oz) can evaporated low-fat milk
3/4 cup (3 oz) Gorgonzola cheese, crumbled (use more or less according to taste)
Fresh baby spinach (about 2 cups)
While pasta cooks, melt butter in a medium saucepan over medium heat and saute garlic. Add flour, stirring with a whisk. Gradually add the milk, increase heat to medium-high. bring to a boil, stirring constantly. Reduce heat; simmer until sauce thickens slightly. Stir frequently. Remove from heat, add cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing gently to coat.
Source: Cooking Light