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Penne with Spinach, Gorgonzola, and Walnuts

by Lori Longbotham

read reviews (7)

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. Serves 4

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penne pasta Gorgonzola spinach more more

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

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

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.

Serving Suggestions

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

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

photo: Scott Phillips

From Fine Cooking 114 , pp. 12-16

October 27, 2011

user reviews

Rate this Recipe

by brava313, 12/27/2012This dish probably is delicious when prepared as written, but I couldn't in good conscience serve such a high-calorie meal, with such a lot of saturated fat. I used whole-wheat penne, and I replaced the cream with half and half. The resulting dish was OK but nothing special. It left my husband whining for mayo, a sure sign that something is lacking.

by lindape, 1/24/2012this is a delicious incredibly easy recipe. By the time the penne is cooked. the rest can be assembled. It can also be prepared in any amount - I prepared 1/4th of a recipe!

by newkiwi, 1/4/2012I love to eat, and this recipe sounds delicious; BUT! OMG think about the approx. 1000 calories and high fat content of this dish!

by CrystalVanV22, 12/5/2011Wonderful pairing of flavors - the walnut crunch pairs beautifully with the gorgonzola and wilted spinach! Easy weekenight meal and delicious served along side of roasted chicken!

by SharingGood, 11/17/2011Made this tonight and it was really good. Even my four year old ate it. It was a nice change from the typical white sauce and the walnuts added a fun texture as well as flavor. We'll definitely make it again!

by axncatsma, 11/2/2011Wonderful! The kids didn't realize that there was gorgonzola cheese in it until I told them. They made a face and then scarfed down some more. Even with toasting, the walnuts didn't have much of a presence except for crunch.

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