John Myers
Penne in Gorgonzola Spinach Sauce
The perfect penne in gorgonzola spinach sauce recipe with a picture and simple step-by-step instructions.
- 300 g Penne
- 120 g Gorgonzola
- 0,5 Lemon
- 500 g Frozen spinach
- 1 cups Sour cream
- Sea-Salt
- Pepper from the grinder
- Freshly grated nutmeg
- Sugar
- Olive oil
- 1 Onion
- Parmesan
- Peel the onion and sweat it with a pinch of sugar in olive oil – add the spinach (defrosted) and mix in the sour cream.
- Bring everything to the boil briefly and pluck the Gorgonzola into it, let it melt.
- Season to taste with salt, pepper and nutmeg and refine with a squeeze of lemon.
- Add pasta water and cook the penne for 6-8 minutes – drain and add a few spoons of pasta water to the sauce.
- Roughly grate the Parmesan and stir in a handful to thicken the sauce.
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