Pasta with spinach and cheese sauce

Ingredients for 4 servings:

• 500g pasta
• 500 g leaf spinach, frozen
• 150 g mold cheese, e.g. B. Gorgonzola
• 1 cup of cream
• 1 onion(s)
• 1 clove(s) garlic
• 100 g Parmesan, freshly grated
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A recipe that’s quick to prepare and tastes great. It’s not necessarily a diet dish, but it doesn’t taste good without cream. Which pasta you use is a matter of taste. It tastes just as good with penne or rigatoni as it does with spaghetti. I usually use farfalle. Thaw the spinach and chop it. This works best while it’s still slightly frozen. Chop the onion and finely chop the garlic. Heat the olive oil in a pan and lightly brown the onion. Then add the garlic and immediately add the spinach. Sauté briefly, then deglaze with the cream. Reduce the heat, then crumble the blue cheese and stir in. Season with salt, pepper, and nutmeg and simmer over low heat for about 15 minutes. Meanwhile, cook the pasta and then drain. Sprinkle the Parmesan cheese into the sauce, stir briefly, and pour the sauce over the still-hot pasta. Let it sit for a short while, season again, and serve immediately. Enjoy!