PASTA: For those who enjoy a nice cream sauce with pasta, and especially for the gorgonzola cheese lovers, this will be a nice recipe to add try out.

PENNE WITH SPINACH:

 

 

 

1 lb. penne pasta, preferably whole-wheat

1/2 lb. baby spinach

sauce:

    1 tbsp. olive oil                                                       

    2 cloves garlic, crushed

    ½ onion, finely diced                                                          

    ½ cup dry white wine

    1 cup whipping cream                                                        

4 oz. Gorgonzola cheese, crumbled

3 tbsp. freshly grated Parmesan cheese                       

2 oz. pine nuts, toasted

salt and pepper

 

 

 

Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook until onion is soft but not brown. Add wine and continue cooking to reduce until liquid becomes syrupy. Stir in cream and continue to cook until the cream is reduced by half. Strain sauce and return it to saucepan. Add spinach into sauce and fold in Gorgonzola cheese. Cook until spinach is wilted and the cheese has started to melt. Add salt and pepper to taste.

 

Meanwhile, cook penne in another large pot of salted water until al dente. Drain and add into the cream and cheese sauce. Toss to coat evenly. Add grated Parmesan cheese, and pine nuts. Toss well to serve.