Linguine and Spinach with Gorgonzola Sauce

Linguine and Spinach with Gorgonzola Sauce(adapted from CL)

9 ounces fresh linguine
1 tablespoon butter
1 tablespoon all-purpose flour
1 (12-ounce) can evaporated milk
3 ounces crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
6 ounces baby spinach, coarsley chopped

Cook pasta according to package directions.

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, 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 to coat.