Spaghetti With Fresh Spinach and Gorgonzola

"Simple and fresh"
 
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Ready In:
40mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Bring a large pot of water to a boil (for the pasta).
  • In a small bowl, mush the Gorgonzola and butter together until you have a smooth paste; set aside.
  • Wash spinach in plenty of cold water; drain in a colander, leaving the water clinging to the leaves.
  • Heat olive oil in a large skillet over med-high heat; add in spinach and 1 teaspoon salt.
  • Toss the spinach with tongs until it has wilted; taste it and add more salt if necessary.
  • Turn off the heat, but keep the spinach warm on the side of the stove.
  • Generously slat the pasta water and drop in the spaghetti.
  • Cook at a rolling boil, stirring often, until al dente; drain pasta, reserving about 1 cup pasta water.
  • Transfer the spaghetti to the skillet; toss with the spinach.
  • Add in Gorgonzola mixture; toss to coat each strand of spaghetti.
  • If the pasta seems dry, add a bit of cooking water and toss again.
  • Add as much cooking water as you need to make a creamy consistency.
  • Tear basil leaves and toss into the spaghetti; serve immediately.

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Reviews

  1. We really enjoyed it. Adults ate as is and for the kids added a can of tomatoes. My kids refuse to eat white sauce pasta. I thought it tasted great without and with the petite diced tomatoes. I was initially afraid the cheese would be too pungent but was perfect. Thanks.
     
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