Penne with gorgonzola spinach sauce

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3.8 19
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 medium onion
  • 1 Garlic clove
  • 1 TABLESPOON Oil
  • 250 g Frozen leaf spinach
  • 7-10 Tbsp salt and pepper
  • 400 g Noodles (e.g. penne)
  • 150 g Gorgonzola
  • 200 ml Milk
  • 200 g Whipped cream
  • 1 TEASPOON pink berries
  • 1 TEASPOON sauce thickener

Directions

  1. 1

    Peel and finely dice the onion and garlic. Heat the oil in a pot and fry the onion and garlic until transparent. Add frozen spinach and 100 ml water. Cover over low heat.

  2. 2

    Steam for 10-15 minutes, stirring from time to time.

  3. 3

    In between, cook the noodles in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the package instructions.

  4. 4

    Dice gorgonzola. Stir the milk, cream and gorgonzola into the spinach and simmer for another 3-4 minutes. Season to taste with salt and pepper. Drain the pasta and let it drain. Mix with the sauce.

  5. 5

    Possibly crush pink berries and sprinkle over them.

Nutrition Facts

KCAL
680 kcal
CARBS
71 g
FATS
32 g
PROTEINS
22 g