Description
A rich and creamy one-pot pasta featuring pungent Gorgonzola cheese, earthy toasted walnuts, and fresh baby spinach. This dish combines bold flavors with a simple cooking process.
Ingredients
Scale
- 12 oz short pasta (penne or fusilli)
- 4 oz Gorgonzola cheese, crumbled
- 1/2 cup walnuts, chopped
- 3 cups baby spinach
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 cup water
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter or olive oil
- Salt and black pepper to taste
Instructions
- Heat butter or oil in a large pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add chopped walnuts to the pot and toast for 2-3 minutes until golden. Remove walnuts and set aside.
- Pour heavy cream, broth, and water into the pot. Bring to a gentle simmer.
- Add the dry pasta to the liquid. Simmer, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
- Reduce heat to low and stir in the crumbled Gorgonzola until completely melted and smooth.
- Fold in the baby spinach and Parmesan cheese. Stir for 60 seconds until the spinach is just wilted.
- Stir in the toasted walnuts and season with black pepper. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian