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Penne with Gorgonzola and Spinach Leaves

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Penne with Gorgonzola and Spinach Leaves

The perfect penne with gorgonzola and spinach leaves recipe with a picture and simple step-by-step instructions.

  • 250 g Pasta penne
  • 150 g Gorgonzola
  • 100 Milliliters Cream 10% fat
  • 500 g Frozen spinach leaves
  • 500 g Pepper from the grinder
  • 500 g Sea salt from the mill
  • 500 g Freshly grated nutmeg
  1. First cook the noodles so that they still have a bit of a bite. Then put the spinach and cream in a large pan and heat (thaw) the spinach in the cream. When the spinach has thawed, the Gorgonzola can be put in small pieces in the pan and mixed with the cream and the spinach. Then add the noodles to the pan, stir everything well, season with the spices and briefly reheat.
Dinner
European
penne with gorgonzola and spinach leaves

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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