Spaghetti With Fresh Spinach and Gorgonzola

Total Time
40mins
Prep 30 mins
Cook 10 mins

Simple and fresh

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil (for the pasta).
  2. In a small bowl, mush the Gorgonzola and butter together until you have a smooth paste; set aside.
  3. Wash spinach in plenty of cold water; drain in a colander, leaving the water clinging to the leaves.
  4. Heat olive oil in a large skillet over med-high heat; add in spinach and 1 teaspoon salt.
  5. Toss the spinach with tongs until it has wilted; taste it and add more salt if necessary.
  6. Turn off the heat, but keep the spinach warm on the side of the stove.
  7. Generously slat the pasta water and drop in the spaghetti.
  8. Cook at a rolling boil, stirring often, until al dente; drain pasta, reserving about 1 cup pasta water.
  9. Transfer the spaghetti to the skillet; toss with the spinach.
  10. Add in Gorgonzola mixture; toss to coat each strand of spaghetti.
  11. If the pasta seems dry, add a bit of cooking water and toss again.
  12. Add as much cooking water as you need to make a creamy consistency.
  13. Tear basil leaves and toss into the spaghetti; serve immediately.

Reviews

(1)
Most Helpful

We really enjoyed it. Adults ate as is and for the kids added a can of tomatoes. My kids refuse to eat white sauce pasta. I thought it tasted great without and with the petite diced tomatoes. I was initially afraid the cheese would be too pungent but was perfect. Thanks.

DanaJoy! January 10, 2010

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