PENNE WITH SPINACH, GORGONZOLA, AND WALNUTS
Steps:
- 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 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;
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Khudam raza Khudam raza
[email protected]This was a great recipe! I made it for my friends and they all loved it. The sauce was creamy and flavorful, and the walnuts added a nice crunch. I will definitely be making this again.
Raphael Okachi
[email protected]This dish was a bit too rich for my taste. The gorgonzola was very overpowering and the walnuts were a bit too crunchy. I think I would have liked it better with a lighter cheese and softer walnuts.
Carlos Simmonds
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I followed the recipe exactly, but the sauce was just really watery and tasteless. I think I might have used the wrong kind of gorgonzola.
Maria Moore
[email protected]This was a really easy dish to make and it turned out great! I used frozen spinach and pre-chopped walnuts to save time. I also added a little bit of garlic powder and Italian seasoning to the sauce. It was a hit with my family!
Kamal Budhathoki
[email protected]This dish was amazing! The flavors were so well-balanced and the pasta was cooked perfectly. I will definitely be making this again and again.
Marsha Hancock
[email protected]I'm not a big fan of gorgonzola, but I thought this dish was still pretty good. The spinach and walnuts added a lot of flavor and texture. I would definitely make it again, but I would probably use a different cheese.
Azazel
[email protected]This was a great recipe! I made it for my family and they all loved it. The sauce was creamy and flavorful, and the walnuts added a nice crunch. I will definitely be making this again.
Jennyfer Loaiza
[email protected]I thought this dish was just okay. The flavors didn't really come together for me. I think I would have liked it better with a different cheese.
hamza sarfraz
[email protected]Solid recipe. Nothing too special, but it's a good weeknight meal.
joke boys
[email protected]This is one of my favorite pasta dishes. It's so easy to make and always a crowd-pleaser. I like to add a little bit of red pepper flakes for a little extra spice.
Margaret Yorkston
[email protected]I'm not a huge fan of spinach, but I really enjoyed this dish. The gorgonzola and walnuts add a lot of flavor and richness. I'll definitely be making it again.
wekiisha
[email protected]This dish is a winner! I made it for a dinner party and everyone loved it. The flavors are so well-balanced and the pasta is cooked perfectly. I highly recommend it!
Jai Stout
[email protected]I love the idea of this dish, but the execution was lacking. The sauce was too thin and the walnuts were not toasted enough. I think with a few tweaks it could be a great recipe.
Sanya Davis Christian
[email protected]Meh.
Omenogor Emmanuel
[email protected]This was my first time cooking with gorgonzola and I was pleasantly surprised. The flavor is rich and creamy, but not overpowering. I will definitely be using it in more dishes in the future.
Larry Jones
[email protected]Not a fan of gorgonzola, but this dish was still really good. I used feta cheese instead and it worked well.
Idris Abubakar
[email protected]The combination of gorgonzola and walnuts is a classic, but the addition of spinach makes this dish something special. I served it with a side of roasted vegetables and it was a hit!
Diego Jimenez
[email protected]Easy and delicious! I used a frozen spinach blend and pre-chopped walnuts to save time. Turned out great!
Louis Slaboh
[email protected]This penne dish is a symphony of flavors! The creamy gorgonzola, nutty walnuts, and earthy spinach come together perfectly. I added a bit of extra garlic and red pepper flakes for a little kick. Will definitely be making this again!