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    You are in: Home / Recipes / Fasta Pasta Gorgonzola With Spinach, Red Peppers and Pine Nuts Recipe
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    Fasta Pasta Gorgonzola With Spinach, Red Peppers and Pine Nuts

    Fasta Pasta Gorgonzola With Spinach, Red Peppers and Pine Nuts. Photo by Cuistot

    1/1 Photo of Fasta Pasta Gorgonzola With Spinach, Red Peppers and Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Artichoke gal's Note:

    Chances are you have all of the ingredients for this pasta dish on hand, in your refrigerator and cupboard. That’s how it came together in my kitchen, and what a felicitous combination of flavors it turned out to be. Plus it goes together in a half hour or less. Be sure to use a milder blue cheese so it doesn’t end up overwhelming the other flavors. You could substitute broccoli for the spinach, and you could leave out the chicken for a vegetarian dish (use vegetable broth instead of chicken). This goes well with a dry white or medium-bodied red wine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
    2. 2
      Cut chicken into ½--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside.
    3. 3
      Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown.
    4. 4
      Add the washed spinach and sauté until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
    5. 5
      Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper.
    6. 6
      Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.

    Ratings & Reviews:

    • on July 12, 2008

      45

      This was really good. Modified ever so slightly - 1 can chicken broth which was a bit extra and 5oz Gorgonzola - as that is the size of container I bought, and 4 boneless skinless chicken breasts. It was very good. Husband liked it too and said he'd ask for it again. Many flavors and freshness melding throughout. Lots of leftovers - I hope they stand up to reheating.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2008

      55

      Amazing! I added a little less than 8 oz of gorgonzola and a bit of cornstarch just to thicken the sauce a bit. I also added 1 bottle of roasted red peppers (2 red peppers in the bottle). Will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2008

      45

      This was very good! unfortunately I discovered my red pepper had spoiled after I roasted it so there was no red pepper, but the flavor is great! My kids even enjoyed it!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fasta Pasta Gorgonzola With Spinach, Red Peppers and Pine Nuts

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 832.9
     
    Calories from Fat 303
    36%
    Total Fat 33.6 g
    51%
    Saturated Fat 12.6 g
    63%
    Cholesterol 59.6 mg
    19%
    Sodium 1148.5 mg
    47%
    Total Carbohydrate 93.6 g
    31%
    Dietary Fiber 6.1 g
    24%
    Sugars 4.9 g
    19%
    Protein 39.3 g
    78%

    The following items or measurements are not included:

    fresh basil

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