• 1 package (16 ounces) bow tie pasta
• 1 package (16 ounces) bulk pork sausage
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 cup crumbled Gorgonzola cheese
• 3/4 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning
• 4 cups fresh spinach, lightly packed
• 3 tablespoons minced fresh basil

Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain.

In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cheese, salt and lemon pepper. Add cheese sauce, sausage and spinach to hot pasta; toss to combine. Sprinkle with basil.