Prep 30 mins
Cook 10 mins
Simple and fresh
- 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 lb dried spaghetti
- 10 -12 large fresh basil leaves
- Bring a large pot of water to a boil (for the pasta).
- In a small bowl, mush the Gorgonzola and butter together until you have a smooth paste; set aside.
- Wash spinach in plenty of cold water; drain in a colander, leaving the water clinging to the leaves.
- Heat olive oil in a large skillet over med-high heat; add in spinach and 1 teaspoon salt.
- Toss the spinach with tongs until it has wilted; taste it and add more salt if necessary.
- Turn off the heat, but keep the spinach warm on the side of the stove.
- Generously slat the pasta water and drop in the spaghetti.
- Cook at a rolling boil, stirring often, until al dente; drain pasta, reserving about 1 cup pasta water.
- Transfer the spaghetti to the skillet; toss with the spinach.
- Add in Gorgonzola mixture; toss to coat each strand of spaghetti.
- If the pasta seems dry, add a bit of cooking water and toss again.
- Add as much cooking water as you need to make a creamy consistency.
- Tear basil leaves and toss into the spaghetti; serve immediately.
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.