in Recipes

Penne with spinach and Gorgonzola

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Ingredients for 2 servings:

  • 500g penne
  • 150g Gorgonzola
  • 1 pack of leaf spinach
  • 200 ml cream
  • 50 ml vegetable stock
  • 6 tbsp white wine
  • 1 clove(s) garlic
  • Parmesan, fresh
  • olive oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Boil salted water with a dash of olive oil and cook the penne al dente. Meanwhile, sauté the thawed spinach in a nonstick pan with 3 tablespoons of olive oil and the garlic. Deglaze with the white wine and stock, and simmer briefly. Add the cream, bring to a boil, and stir in the Gorgonzola in small pieces until melted. Season with salt and pepper. Mix the pasta into the sauce and sprinkle with freshly shaved Parmesan cheese.

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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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