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Vegetarian Rigatoni with Spinach and Gorgonzola Sauce

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Ingredients for 4 servings:

  • 300 g spinach, fresh
  • some butter
  • nutmeg
  • salt and pepper
  • 200g Gorgonzola
  • 1 cup of crème légère, approx. 150 g to 200 g
  • 100 ml milk
  • 500g rigatoni

Instructions

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

First, blanch the spinach in a little butter until it collapses. Add nutmeg, salt, and pepper at this point. Then, dice the Gorgonzola and add it, letting it simmer until it melts into the mixture. Then, add the crème légère and the milk. Cook the pasta until al dente. Pour the spinach sauce over the rigatoni and sprinkle with Parmesan cheese, if desired.

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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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