Description
A creamy and delicious pasta dish combining Gorgonzola cheese with fresh spinach, perfect for any occasion.
Ingredients
Scale
- 1 onion
- 1 clove of garlic
- 250 g fresh spinach
- 250 g rigatoni
- Salt
- 2 tablespoons olive oil
- 200 ml cream (30% fat)
- 100 g Gorgonzola (48% fat)
- Freshly ground pepper
- Grated nutmeg
- Walnuts for garnish (optional)
Instructions
- Peeled and finely dice the onion and garlic. Wash the spinach, drain it, clean it, and tear it into bite-sized pieces.
- Cook rigatoni in salted water according to package instructions, then drain, reserving some pasta water.
- Meanwhile, heat olive oil in a large pan. Add the chopped onion and garlic, and sauté for 2-3 minutes over medium heat until translucent. Add spinach and salt, then gently mix until the spinach has wilted.
- Deglaze with cream, bring to a boil, and stir in the Gorgonzola in flakes. Fold in the cooked pasta, adding reserved pasta water until the desired consistency is reached. Season with salt, pepper, and nutmeg.
- Serve the Rigatoni Gorgonzola on plates and sprinkle with roasted walnuts if desired.
Notes
Reserve some pasta water to adjust the sauce’s consistency. Use fresh Gorgonzola cheese for stronger flavor. You can add more vegetables to enhance the dish.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg
Keywords: pasta, gorgonzola, vegetarian, rigatoni, creamy sauce