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Recipe

Penne with Spinach, Gorgonzola, and Walnuts

Scott Phillips

Servings: 4

Chopped nuts are unusual in pasta, but they pair brilliantly with the earthy Gorgonzola in this creamy weeknight dish. Toasting the nuts deepens their flavor, so don’t skip this step.

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
  • 2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
  • 3 Tbs. thinly sliced fresh chives 

Nutritional Information

      Calories (kcal) : 620
      Fat Calories (kcal): 260
      Fat (g): 28
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 80
      Sodium (mg): 560
      Carbohydrates (g): 72
      Fiber (g): 7
      Protein (g): 19

Preparation

  • 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 and 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. 

Serve with a simple green salad dressed with homemade Balsamic Vinaigrette.
 

Tip

To wilt the spinach perfectly, put it in a colander and drain the pasta over it.

Reviews

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Reviews

  • twood | 07/11/2017

    Great weeknight meal that comes together very quickly. Would be wonderful with salmon or grilled chicken breast. Next time I would add just a little more Gorgonzola than called for.

  • quiltinggranny | 08/11/2015

    This is very good and oh so fast. I used a lot more cheese because that's the way we like it.

  • Kokinneke | 07/26/2015

    Quick-n-easy. For the ones who find it "too rich" try melting the gorgonzola in milk, then add arrowroot to bind.

  • theprettygeek | 11/26/2014

    This has become a staple recipe at our house!!!! It has a delicate sauce with exploding flavor. We love how easy and effortless this recipe is.

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