Penne With Spinach Gorgonzola And Walnuts Recipes

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 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 WITH SPINACH, GORGONZOLA, AND WALNUTS

Steps:

• Tip: To wilt the spinach perfectly, put it in a colander and drain the pasta over it.Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink. Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside. Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach. Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve nutrition information (per serving): Calories (kcal): 620; Fat (g): 28; Fat Calories (kcal): 260; Saturated Fat (g): 14; Protein (g): 19; Monounsaturated Fat (g): 7; Carbohydrates (g): 72; Polyunsaturated Fat (g): 5; Sodium (mg): 560; Cholesterol (mg): 80; Fiber (g): 7;

PENNE WITH CREAMY WALNUT SAUCE

Steps:

• Bring a large covered pot of water to a rapid boil. While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain. In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and pepper until smooth, working in batches if necessary. Add pepper to taste and set aside. When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook until the pasta is al dente, about 7 minutes. While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside. Drain the pasta and serve immediately in individual warmed bowls, topped with spinach walnut sauce and several steamed broccoli spears. Sprinkle with grated Parmesan cheese, if you wish.

PENNE WITH GORGONZOLA AND WALNUTS

Steps:

• Cook the pasta in boiling water until firm but tender.
• In a large skillet, heat the butter and oil.
• Add the sage, ham, shallots, and walnuts, and cook over medium until the ham begins to brown and the shallots become tender and translucent.
• Add milk, cream, and gorgonzola, and stir and cook until the cheese is melted and the sauce is smooth, about 2 minutes.
• Reduce heat to low, add the nutmeg and Parmesan, and toss with cooked pasta.
• Top with more Parmesan.

PENNE ALLA GORGONZOLA

Steps:

• Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
• While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
• Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.