Spaghetti With Fresh Spinach And Gorgonzola Recipes

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CREAMY GORGONZOLA SPINACH PASTA



Creamy Gorgonzola Spinach Pasta image

This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.

Provided by gartenfee

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package fusilli pasta
1 ½ tablespoons butter
2 shallots, minced
1 cup heavy whipping cream
4 cups fresh spinach
½ cup Gorgonzola cheese
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g

QUICK 30-MINUTE SPAGHETTI WITH SPINACH GORGONZOLA AND WALNUTS



Quick 30-minute Spaghetti with Spinach Gorgonzola and Walnuts image

Quick 30-minute Spaghetti with Spinach and Gorgonzola, is a simple easy quick dish to prepare. The flavors of the spinach, and the cream that forms from the Gorgonzola is a perfect pair to that perfectly cooked past! More so, the walnuts add such a pleasure in texture making every forkful a delight! Make tonight pasta night!

Provided by Loreto and Nicoletta

Categories     Pasta

Time 22m

Number Of Ingredients 10

300 g (11 oz) spaghetti
6 cups fresh spinach
1 Tbsp butter
1 Tbsp Evo oil
salt and pepper to taste
150 g Gorgonzola, cubed
1/4 Parmigiano Reggiano, freshly grated
1/2 cup pasta water
1/3 cup walnuts
Finely grated Parmigiano Reggiano

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 & SPINACH SPAGHETTI



Gorgonzola & Spinach Spaghetti image

A spaghetti gorgonzola recipe that resonates of creamy gorgonzola cheese and contains earthy flavours from spinach. You can substitute spaghetti with any type of pasta.

Provided by Michelle Minnaar

Time 25m

Yield 6

Number Of Ingredients 6

250g (9 oz) young leaf spinach, trimmed
400g (14 oz) dried spaghetti
salt and pepper
30g (1 oz) butter
120g (4 oz) Gorgonzola cheese, diced
90ml (3fl oz) milk

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.

Nutrition Facts : ServingSize 1 serving, Calories 379 calories, Sugar 2.7 g, Sodium 473 mg, Fat 11.7 g, SaturatedFat 7.1 g, Carbohydrate 52.9 g, Fiber 3 g, Protein 14.7 g, Cholesterol 29 mg

GARLIC SPINACH SPAGHETTI



Garlic Spinach Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 pound spaghetti
Kosher salt and freshly cracked black pepper
4 tablespoons salted butter
4 cloves garlic, sliced
1 teaspoon crushed red pepper flakes
3 cups baby spinach
2 cups grated Parmesan, plus extra for finishing
Juice of 2 lemons and zest of 1 lemon

Steps:

  • Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
  • In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
  • Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
  • Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

SPAGHETTI WITH FRESH SPINACH AND GORGONZOLA



SPAGHETTI WITH FRESH SPINACH AND GORGONZOLA image

Categories     Pasta

Yield 6 servings

Number Of Ingredients 7

4 ounces Gorgonzola, at room temperature
4 tablespoons unsalted butter, at room temperature
8 cups firmly packed trimmed young, fresh spinach
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 pound dried spaghetti or spaghettini
10 to 12 large fresh basil leaves (optional>

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.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS



Gorgonzola Pasta with Spinach and Walnuts image

This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces spaghetti
1/2 cup walnuts
2 tablespoons unsalted butter
5 ounces baby spinach (about 4 cups)
1 cup crumbled gorgonzola cheese (about 4 ounces)
1/4 cup grated Parmesan cheese
Freshly ground pepper

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.

Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 grams

LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH



Linguine with Gorgonzola, Prosciutto, and Spinach image

Categories     Garlic     Pasta     Blue Cheese     Basil     Pine Nut     Spinach     Prosciutto     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 11

1 pound dried linguine
1 pound fresh spinach, coarse stems discarded, leaves washed well and spun dry
1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces
2 tablespoons finely chopped garlic
2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled
2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano, crumbled
3/4 cup olive oil
1/2 pound Gorgonzola, crumbled
1/2 cup pine nuts, toasted until golden
Garnish: fresh basil leaves
Accompaniment: freshly grated Parmesan

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.

GORGONZOLA SHRIMP PASTA



Gorgonzola Shrimp Pasta image

This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked penne pasta
2 tablespoons olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
1/2 cup dried cranberries
1/2 cup dry white wine or reduced-sodium chicken broth
6 ounces fresh baby spinach (about 3 cups)
4 ounces reduced-fat cream cheese, cubed
1/2 cup crumbled Gorgonzola cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/3 cup chopped walnuts

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.

Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.

BACON, SPINACH & GORGONZOLA PASTA



Bacon, spinach & gorgonzola pasta image

An indulgent pasta dish that is quick and cheap to make

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 8

350g penne pasta
1 tbsp vegetable oil
1 onion , chopped
8 rashers smoked back bacon , chopped
200ml hot vegetable stock
300g frozen pea
150g pack gorgonzola , cubed
250g spinach

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.

Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium

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