Orecchiette With Spinach And Gorgonzola Sauce
Looking to add some vibrant green goodness to your pasta night? This recipe combines tender spinach and flavorful gorgonzola for a delightful twist on traditional pasta dishes. With just a few simple steps, you can create a creamy and zesty dish that's sure to satisfy your cravings.
— Constant Cookbook
Ingredients
- 6 to 8 ounces of spinach (or other fresh greens)
- 12 ounce package of whole wheat orecchiette (or any other small pasta shape)
- 1 tablespoon olive oil
- 1/2 cup crumbled gorgonzola cheese (or more)
- 1/4 cup milk
- one lemon, juiced
- salt and pepper
Instructions
- Bring a big pot of salted water to a boil. Add your pasta and cook until al dente, according to the directions on the box.
- Rinse off the spinach. If desired, roughly chop your spinach into slightly smaller pieces.
- In a small bowl, mix together the milk, gorgonzola and the juice of one lemon.
- Once the pasta is done cooking, toss in the spinach, stir, and cook for about 10 to 15 seconds . Drain. Drizzle in the olive oil and pour in your gorgonzola sauce. Stir, and enjoy!
Cook Time
10M
Prep Time
PT5M
Yield
4 to 6
Nutrition
- Calories: 409 calories
- Sugar Content: 3.6 g
- Sodium Content: 249.8 mg
- Fat Content: 11.1 g
- Saturated Fat Content: 4.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 66.1 g
- Fiber Content: 9.1 g
- Protein Content: 17.6 g
- Cholesterol Content: 13 mg
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