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Gorgonzola Pasta with Spinach and Walnuts

Recipe courtesy of Jessica D’Ambrosio for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Jessica D’Ambrosio for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Gorgonzola Pasta with Spinach and Walnuts

Name: Gorgonzola Pasta with Spinach and Walnuts
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces spaghetti; 1/2 cup walnuts; 2 tablespoons unsalted butter; 5 ounces baby spinach (about 4 cups); 1 cup crumbled gorgonzola cheese (about 4 ounces); 1/4 cup grated Parmesan cheese; Freshly ground pepper

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Ingredients

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Kosher salt

12 ounces spaghetti

1/2 cup walnuts

2 tablespoons unsalted butter

5 ounces baby spinach (about 4 cups)

1 cup crumbled gorgonzola cheese (about 4 ounces)

1/4 cup grated Parmesan cheese

Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.