Gorgonzola Spinach Spaghetti Recipes

CREAMY GORGONZOLA GNOCCHI WITH SPINACH AND PINE NUTS

Steps:

• In a 12-inch skillet add olive oil and set over medium heat.
• When the oil is hot add the shallots, oregano, sage, and black pepper.
• Saute gently until the shallots are soft but not browned, about 5 minutes.
• Add the garlic and saute for another 30 seconds or just until fragrant.
• Pour in the heavy cream and let it gently simmer for about 5 minutes or until the cream is slightly thickened.
• Turn the heat to low and add in the gorgonzola cheese.
• Stir gently to help the cheese melt into the cream, about 5 minutes.
• When the cheese is almost completely melted into the cream add the baby spinach and let the warmth of the sauce help soften the fresh spinach.
• Add in the cooked gnocchi and toss to combine.
• To serve, sprinkle the top with chopped toasted pine nuts and optional crumbled gorgonzola cheese, grated Parmesan cheese, and a pinch of crushed red pepper flakes.

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.

PENNE GORGONZOLA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

GORGONZOLA & SPINACH SPAGHETTI

Steps:

• Add the spaghetti to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
• Meanwhile, put the spinach into a pan, with just the water clinging to the leaves after washing, and cook, stirring over a medium-high heat for 2-3 minutes until wilted.
• Add the butter, milk and Gorgonzola to the spinach and stir until the cheese has melted to a creamy sauce. Season to taste with pepper; salt shouldn't be needed.
• Drain the pasta thoroughly and add to the sauce. Toss well to mix.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

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.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

GORGONZOLA SHRIMP PASTA

Steps:

• Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

FISH WITH GORGONZOLA SPINACH AND LEMON PASTA

Steps:

• Cook the pasta, a minute less than the time indicated on the package (it will be cooked later on a pan for a while). Reserve some pasta cooking water (about 1/4 cup).
• While the pasta is cooking, rinse the spinach and cut off thicker stalks.
• Cook the fish: Pat dry the fish with paper towels, season well with salt, pepper, and thyme. Sprinkle with flour, gently shake off the excess.
• On a large frying pan heat the clarified butter over medium-high heat. When the butter is hot add the fish. Cook for about 2-4 minutes on one side, until nicely brown, turn over and cook for 1-2 minutes. The cooking time will depend on the thickness of the fish. Be careful to not overcook the fish (it will be rubbery and dry). When the meat changes its color from translucent to white - it's ready. Transfer the fish to a plate lined with paper towels.
• Make the sauce: Add gorgonzola, lemon juice, lemon zest, cream, and about 1/4 cup pasta cooking water to the pan. Stir until the cheese is melted.
• Add spinach and cooked pasta to the pan. Cook over low heat for about a minute or until spinach is wilted.
• Season to taste with salt, pepper, and more lemon juice if necessary, serve with the fish.
• Enjoy!

SPAGHETTI WITH FRESH SPINACH AND GORGONZOLA

Steps:

• Bring a large pot of water to a boil for the pasta. In a small bowl, mush together the Gorgonzola and butter until you have a smooth paste. Set aside but do not refrigerate. Wash the spinach in plenty of cold water. Drain in a colander, leaving the water clinging to the leaves. Heat the olive oil in a large straight-sided skillet over moderately high heat. Add the spinach and 1 teaspoon of the salt. Toss the spinach with tongs until it has wilted. Taste it to add more salt if necessary. Turn off the heat, but keep the spinach warm on the side of the stove. Generously salt the pasta water and drop in the spaghetti. Cook at a rolling boil, stirring until al dents. Drain the pasta, reserving about up of the cooking water. Transfer the spaghetti to the skillet and toss with the spinach. Add the Gorgonzola-butter mixture and toss to coat each strand of spaghetti. If the pasta seems dry, add a bit of cooking water and toss again. Add as much of the cooking water as you need to make a creamy consistency. If you have fresh basil, tear the leaves and toss into the spaghetti. Serve right away.

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.

COPYCAT OLIVE GARDEN STEAK GORGONZOLA ALFREDO RECIPE

Steps:

• In a jar with a lid shake together the salad dressing, rosemary, balsamic vinegar, salt, and black pepper. Place the steak in a ziplock the bag and add the steak marinade. Seal bag and rest at room temperature on the counter for 30 minutes.
• Prepare the balsamic glaze by pouring 1 cup balsamic vinegar and the brown sugar into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and allow to simmer, stirring often, until the liquid has reduced by half. The glaze will continue to thicken as it cools. Set aside.
• Place pasta in a large pot of boiling water seasoned with salt. Cook according to manufacture's instructions stirring a couple of times to break apart the pasta before draining.
• Melt the butter in a medium saucepan over medium-high heat. Add the heavy whipping cream, garlic powder, nutmeg, salt and black pepper. Whisk ingredients to combine. Bring the ingredients to a boil, stirring constantly, and reduce heat to medium. Stir in the grated parmesan cheese and gorgonzola crumbled cheese until melted and slightly thickened.
• While the sauce is cooking, heat a heavy skillet over medium-high heat. Add the olive oil and butter. Place the steak into the skillet, and cook for 2 to 3 minutes per side or until desired doneness.
• Toss the gorgonzola Alfredo sauce with the prepared pasta and spinach. Mix until all the pasta is coated with sauce and the spinach has wilted.
• For family style, add the gorgonzola Alfredo pasta to a serving plate. Add the prepared steaks. Drizzle balsamic sauce over the steaks and top with additional gorgonzola crumbles and sun-dried tomatoes (optional).
• To serve individual plates follow above directions dividing the ingredients on 4 large dinner plates. Serve remaining balsamic sauce on the side.

LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
• Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
• In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
• Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.
• Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.