Gorgonzola Pasta (Print-Friendly Version)
Tender penne in a luxurious gorgonzola cream sauce, complemented by fresh spinach and crunchy toasted walnuts.
# What You'll Need:
→ For the Pasta
01 -
16 ounces dry penne pasta
02 -
1 1/2 tablespoons butter
03 -
2 shallots, minced
04 -
3 garlic cloves, minced
05 -
1 1/2 cups heavy cream
06 -
4 cups fresh spinach
07 -
4–6 ounces gorgonzola cheese
08 -
1/2 cup freshly grated Parmesan cheese, divided
09 -
Salt and freshly ground black pepper, to taste
10 -
1/4 cup toasted walnuts, chopped
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Reserve 1 cup of pasta water, drain, and set aside.
02 -
In a large skillet, melt butter over medium heat. Add minced shallots and cook for 3–5 minutes until softened. Stir in garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream, stirring gently. Let it simmer for a few minutes until the cream thickens slightly.
03 -
Stir in fresh spinach and cook until wilted, about 2–3 minutes. Remove the skillet from heat. Add gorgonzola cheese, stirring until melted. Gradually add Parmesan cheese, stirring until fully incorporated.
04 -
Toss the cooked pasta in the sauce until well coated. If the sauce feels too thick, add reserved pasta water a little at a time to reach the desired consistency.
05 -
Serve hot, garnished with extra Parmesan cheese and toasted walnuts for added crunch.