Penne with Spinach, Gorgonzola, and Walnuts is a delightful pasta dish that combines creamy and tangy flavors with a satisfying crunch.
This pasta dish begins by toasting walnuts to enhance their nutty flavor and give them a crispy texture. Meanwhile, a pot of generously salted water is brought to a boil, and fresh baby spinach leaves are placed in a colander in preparation for blanching. The spinach will wilt slightly when the hot pasta is drained over it, adding a vibrant green element to the dish.
Next, penne pasta is cooked according to package directions until al dente. Before draining, some of the cooking water is reserved to add moisture and help create a creamy sauce. Once the pasta is cooked, it is drained over the spinach, allowing the residual heat to wilt the leaves.
In a skillet, heavy cream, crumbled Gorgonzola cheese, freshly ground black pepper, and a pinch of salt come together to create a rich and flavorful sauce. The skillet is heated until the sauce slightly thickens, and then the cooked pasta, spinach, and toasted walnuts are added to the skillet. The dish is stirred continuously to ensure the pasta is coated in the creamy sauce and absorbs some of its flavors.
To serve, the Penne with Spinach, Gorgonzola, and Walnuts is transferred to individual bowls. It is garnished with additional toasted walnuts and thinly sliced fresh chives, adding a pleasant crunch and a touch of freshness to each bite. The combination of creamy Gorgonzola, earthy spinach, and crunchy walnuts creates a harmonious balance of flavors and textures that will satisfy your taste buds.
This pasta dish is not only delicious but also visually appealing, with the vibrant green spinach and specks of toasted walnuts adding an enticing touch to the plate. It can be enjoyed as a comforting weeknight meal or served as an impressive dish for guests. The Penne with Spinach, Gorgonzola, and Walnuts is a delightful option for pasta lovers seeking a flavorful and satisfying meal.
SERVES:
INGREDIENTS:
- Kosher salt
- 8 oz. fresh baby spinach leaves (10 lightly packed cups)
- 1/4 cup coarsely chopped walnuts
- 12 oz. dried penne (3 1/2 cups)
- 3/4 cup heavy cream
- 21/2 oz. crumbled Gorgonzola (1/2 cup)
- Freshly ground black pepper
- 3 Tbs. thinly sliced fresh chives
INSTRUCTIONS:
- Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink.
- Toast the walnuts on a rimmed baking sheet in the oven until dark golden brown, 6 to 8 minutes. Set aside.
- Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach.
- Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta, spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve.
NUTRITIONAL INFORMATION:
PER SERVING
- 620 CALORIES | 19G PROTEIN | 72G CARB | 28G TOTAL FAT | 14G SAT FAT |
7G MONO FAT | 5G POLY FAT | 80MG CHOL | 560MG SODIUM | 7G FIBER
NOTE:
- Chopped nuts are unusual in pasta, but they pair brilliantly with the earthy Gorgonzola in this creamy fall dish. Toasting the nuts deepens their flavor, so don’t skip this step.
