in Recipes

Penne with spinach and gorgonzola sauce

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Ingredients for 2 servings:

  • 250g penne
  • ½ pkt. leaf spinach, frozen
  • 150 g whipped cream
  • 70 g Gorgonzola
  • 1 shallot(s)
  • 1 garlic clove(s)
  • 1 tbsp olive oil (olive)
  • some white wine
  • Salt and pepper, black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the penne in salted water. For the sauce, peel and chop the shallot (or a small onion) and garlic clove, sauté in the olive oil until translucent, and deglaze with white wine. Add the unthawed spinach and pour in the cream. Season with salt and pepper. Cover and sauté over medium heat until the spinach is thawed (approx. 7-9 minutes), stirring frequently. Add the diced Gorgonzola and melt over low heat, stirring occasionally. Add a little more cream, if desired. Season with salt and pepper.

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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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