Creamy Gorgonzola Spinach Pasta Recipes

QUICK 30-MINUTE SPAGHETTI WITH SPINACH GORGONZOLA AND WALNUTS

Steps:

• Bring a large saute pan to medium heat. Add the walnuts and toast for about 3 minutes tossing them in the pan. Let them cool slightly, then chop finely.
• Bring a large pot of salted water to boil, place spaghetti in and cook for the recommended time on the package, or a minute less.
• At around the last 3 minutes of the pasta cooking time, in the same saute pan where you toasted the walnuts, toss in butter and olive oil, and melt on medium heat. Then, throw in spinach and season with salt and pepper. Cover and cook 2-3 minutes, stirring periodically until wilted.
• Take spaghetti out of water with a strainer and toss into pan with spinach. Add cubed gorgonzola and grated Parmigiano, and toss well on low heat adding pasta water a little at a time to form a creamy sauce. Taste for seasoning and sprinkle with ground black pepper.
• Plate pasta and garnish with chopped walnuts. Add some of the creamy sauce on top along with some grated Parmigiano, and most of all, enjoy.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat water to a boil for pasta, salt water and cook pasta to al dente.
• Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
• In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

SPINACH FETTUCCINE WITH GORGONZOLA CREAM & SPINACH

Steps:

• Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.
• Heat the butter in a large sauce pot. Add the garlic, cook for 2 minutes, then whisk in the flour and cook for 1 minute. Whisk in the stock, then the cream; bring to a bubble and stir in the Gorgonzola. Cook, stirring, for about 2 minutes, until the Gorgonzola is melted. Stir in the sage and a little pepper and cook for 3 minutes more.
• In a serving bowl, toss the hot pasta with the sauce and fresh spinach to wilt in.