Pasta With Gorgonzola and Spinach

Yield:  4-6 Servings



4 tablespoons (1/2 stick) unsalted butter

8 ounces Gorgonzola cheese, crumbled into small pieces

1 ¼ cups heavy cream

8 ounces fresh spinach, stemmed, rinsed well and coarsely chopped

1 cup freshly grated Parmesan cheese

Salt and freshly ground pepper

1 lb spaghetti or penne pasta

3 tablespoons pine nuts, lightly toasted


In a large skillet, melt the butter over medium heat.  Gradually add the Gorgonzola and stir until it’s melted and smooth.  Add the cream and cook, on low heat, stirring frequently, until the sauce has thickened, about 5-7 minutes.  Remove from heat, while you cook pasta, per instructions and drain.  Set aside.  Over low heat, add the spinach and ½ of Parmesan cheese to the sauce mixture and bring to a simmer, stirring until the spinach begins to wilt.  Add the hot pasta and toss with cheese mixture.  Serve immediately and garnish with toasted pine nuts and the remaining Parmesan cheese.  Source:  Sarah Leah Chase – Cold Weather Cooking – 1990