Description
Rich and creamy, this Gorgonzola Pasta is the ultimate comfort food. Featuring tender penne coated in a velvety sauce made with gorgonzola, Parmesan, and heavy cream, it’s a decadent dish enhanced with the freshness of spinach and the crunch of toasted walnuts. Perfect for a cozy night in or an elegant dinner, this Italian-inspired recipe is easy, customizable, and irresistibly delicious.
Ingredients
Units
Scale
- For the Pasta:
- 16 ounces dry penne pasta
- 1 1/2 tablespoons butter
- 2 shallots, minced
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 4 cups fresh spinach
- 4–6 ounces gorgonzola cheese
- 1/2 cup freshly grated Parmesan cheese (divided)
- Salt and freshly ground black pepper, to taste
- 1/4 cup toasted walnuts, chopped
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Reserve 1 cup of pasta water, drain, and set aside.
- Prepare the Sauce:
- In a large skillet, melt butter over medium heat. Add minced shallots and cook for 3–5 minutes until softened, stirring occasionally.
- Stir in garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream, stirring gently. Let it simmer for a few minutes, stirring occasionally, until the cream begins to thicken.
- Add Spinach and Cheese:
- Stir in the fresh spinach and cook until wilted, about 2–3 minutes.
- Remove the skillet from heat and add gorgonzola. Stir until melted, then gradually add Parmesan cheese, stirring until fully incorporated.
- Combine Pasta and Sauce:
- Toss the cooked pasta in the sauce until well coated. If the sauce is too thick, add reserved pasta water, a little at a time, to reach your desired consistency.
- Serve:
- Serve hot, topped with extra Parmesan cheese and toasted walnuts for added crunch.
- Category: Dinner