Creamy Gruyère Pasta

So easy, quick, and delicious! We will be making this again for sure! next time, might add some chicken.

Original recipe credit: https://www.girlgonegourmet.com/creamy-gruyere-spaghetti/

Recipe below contains my modifications.

Ingredients:

2 T. grated Parmesan (used shelf stable kind)

1/2 T. olive oil

coarse ground pepper, to taste

5 oz. linguine (also think it would be good with farfalle)

2 T. butter

1 T. flour

1 c. 2% milk

1 tsp. herbes de Provence

1/2 tsp. Kosher salt

1 c. grated Gruyère

~ 2 c. fresh spinach (didn't measure, just added the amount I thought looked right)

Directions:

1. Cook linguine according to package directions.

2. Meanwhile, combine the Parmesan, olive oil, and a couple of pinches of pepper in a small bowl. Set aside.

3. In a medium pan over medium heat, melt the butter. Once frothy, stir in the flour and cook, stirring constantly, for around a minute.

4. Slowly stream in the milk, whisking constantly while doing so. Do NOT let the milk boil (reduce heat if needed).

5. Stir in the herbes de Provence and Kosher salt. Cook for 2-3 minutes, stirring occasionally.

6. Stir in the cheese until it has fully integrated in the sauce. Add the spinach and stir until wilted. Remove from heat.

7. Turn on the broiler. Once the pasta is ready (and drained), stir the sauce in with it. Transfer to a broiler-safe pan/dish. Top with the reserved Parmesan mixture and transfer to oven.

8. Broil for around 2 minutes, or until topping starts to brown a bit. Remove from oven, serve, and enjoy!