Quick 30-minute Spaghetti with Spinach and Gorgonzola, is a simple easy quick dish to prepare. The flavors of the spinach, and the cream that forms from the Gorgonzola is a perfect pair to that perfectly cooked pasta. More so, the walnuts add such a pleasure in texture making every forkful a delight! Make tonight pasta night!
Song of the day: "Live your life" featuring Rihanna.
A true pasta lover am I!
The love of pasta is not only because I am Italian. It is also because it tastes so wonderful. Furthermore, pasta is such a versatile ingredient, and the options are endless. When we are in Italy, pasta is served almost everyday. Believe it or not, I lose weight when I am there. Maybe its the climate, or the fact that we walk a lot. Likewise, it could be the lifestyle and the way in Italy they work to live, where here in Canada we live to work. It always comes down to balance, which I may add, this pasta dish has plenty of that!
Come join us in our kitchen, today we are making a delectable, luxurious, delicious, beautiful pasta dish we call Quick 30-minute Spaghetti with Spinach and Gorgonzola.
Wonderful ingredients means delicious pasta!
We are always taking about great ingredients. What does that really mean? Well for us it means keeping the ingredients true to their natural form. We buy organic foods that are not overly processed, and also we try to get fresh where we can. As for this pasta dish, this is what we use:
- good quality spaghetti (we used Favuzzi artisan pasta)
- fresh organic spinach washed and spun
- Gorgonzola cheese
- walnuts
- Parmigiano Reggiano
Pretty simple right? That is the epitome of Italian cuisine, simple, respecting ingredients, and making it with love, more so a deliciousness!
Let's talk pasta!
Not all pasta is alike. We use pasta that has coarseness to it. The one that has a rougher surface and still has that flour powdered look, like the bronze-cut pasta. Why you ask? Well I am going to tell you! When pasta has that coarseness it really unites with the sauce that you prepare it with, however it does not loose its flavor or texture, creating that balance we were talking about. The pastas that are too polished, slippery, don't allow the sauce to stick to it, similarly to a pairing if not united usually ends up in opposition! That's my little spiel on pasta.
The first stages of our Quick 30-minute Spaghetti with Spinach and Gorgonzola!
Firstly, toasting the walnuts in a sauté pan, and getting a large pot of salted water on boil is key. This way it will be ready for the pasta at an opportune time. Taste the water, make sure it is seasoned well. Secondly, while the spaghetti is cooking, it is time to get that spinach wilted. I use butter and olive oil. This duo adds such wonderful flavor to the earthy spinach, more so the olive oil prevents the butter from burning!
Once the spinach is wilted and all soft it is time to get our pasta into the boiling water. In merely nine minutes or the recommended time on the pasta package, it is time to unite the spinach and spaghetti!
There's a new trinity in town!
Look at the vibrancy of the spinach against the stark contrast of the spaghetti, truly a thing of beauty. Three keys to a good creamy sauce are:
- Parmigiano Reggiano
- Gorgonzola
- Pasta water
We never throw out the pasta water, it is always used to creat a sauce for the pasta. In the case of this Quick 30-minute Spaghetti with Spinach and Gorgonzola, the pasta water helps melt the Parmigiano and Gorgonzola creating the creamiest, tastiest sauce ever!
Finishing the Quick 30-minute Spaghetti with Spinach and Gorgonzola
It is always a good idea to add those little finishing touches to a dish. For this particular pasta dish, a little spoonful of the creamy sauce, some crushed walnuts on top, and a nice dusting of Parmigiano Reggiano!
Oh, get that beautiful white wine out of the fridge. Today our wine is homemade Pinot Grigio.
Come everyone gather at the table!
This is the part I like most. The time when everything is ready and if you were here truly in person and we shared cooking in the kitchen, we would gather around the table and begin to eat the fruits of our labor. However, because of the sign of the times, I will have to use my imagination, and I have to say there is plenty of that in my 'capoccia' (head) of mine!
Thank you for sharing some time in our kitchen at SLS, it was a pleasure sharing this recipe with you! Enjoy!
P.S. Check out some of our other wonderful Italian pasta dishes here:
- Easy spring penne with asparagus and guanciale
- Pasta alla Norma
- Spaghetti aglio olio e peperoncino
- Baked orecchiette with broccoli and crispy guanciale
Salute!
Print
Quick 30-minute Spaghetti with Spinach Gorgonzola and Walnuts
Quick 30-minute Spaghetti with Spinach and Gorgonzola, is a simple easy quick dish to prepare. The flavors of the spinach, and the cream that forms from the Gorgonzola is a perfect pair to that perfectly cooked past! More so, the walnuts add such a pleasure in texture making every forkful a delight! Make tonight pasta night!
- Total Time: 22 minutes
- Yield: serves 2-3 people 1x
Ingredients
Pasta:
- 300 g (11 oz) spaghetti
Sauce:
- 6 cups fresh spinach
- 1 Tbsp butter
- 1 Tbsp Evo oil
- salt and pepper to taste
- 150 g Gorgonzola, cubed
- ¼ Parmigiano Reggiano, freshly grated
- ½ cup pasta water
Garnish:
- ⅓ cup walnuts
- Finely grated Parmigiano Reggiano
Instructions
- Bring a large saute pan to medium heat. Add the walnuts and toast for about 3 minutes tossing them in the pan. Let them cool slightly, then chop finely.
- Bring a large pot of salted water to boil, place spaghetti in and cook for the recommended time on the package, or a minute less.
- At around the last 3 minutes of the pasta cooking time, in the same saute pan where you toasted the walnuts, toss in butter and olive oil, and melt on medium heat. Then, throw in spinach and season with salt and pepper. Cover and cook 2-3 minutes, stirring periodically until wilted.
- Take spaghetti out of water with a strainer and toss into pan with spinach. Add cubed gorgonzola and grated Parmigiano, and toss well on low heat adding pasta water a little at a time to form a creamy sauce. Taste for seasoning and sprinkle with ground black pepper.
- Plate pasta and garnish with chopped walnuts. Add some of the creamy sauce on top along with some grated Parmigiano, and most of all, enjoy.
Notes
If you can't find fresh spinach you can use the frozen or blanched canned spinach, however the color and flavor will not be as intense.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pasta, Vegetarian
- Method: stove top
- Cuisine: Italian
Keywords: pasta, spinach, gorgonzola, Parmigiano Reggiano, Italian cuisine, vegetarian, butter, pasta water, Spaghetti,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Ramya says
Will be making this soon can i use vegan butter and cheeses as am a vegan looks perfect for my dinner at home as no dine in allowed in Singapore perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Gloria says
I am a pasta lover. I always have spinach in the fridge. Perfect for delicious recipes, just like this pasta dish. I will make this for dinner tonight.
★★★★★
Hi Gloria, that is fantastic. I say go for it. A wonderfully quick, easy and super delicious meal!
Cheers!
NATALIA says
I’m always on the lookout for good pasta recipes. And this one looks absolutely delicious and super easy to make. I will definitely be trying it. Thank you!
★★★★★
Thank you Natalia, I think you are going to fall in love with this dish. The textures and flavors are spot on, and it presents so beautifully!
Happy cooking!
Chef Dennis says
Hmmm yum! This Spaghetti with Spinach and Gorgonzola looks absolutely delicious and quick to make. Perfect for busy days.
★★★★★
So true chef Dennis. Italian cooking is all about great ingredients and simplicity, and this pasta eminates just that! Thanks for checking it out!
Cheers!
Sharon says
This pasta is so simple and elegant. I love the crunchy walnuts for the topping.
★★★★★
Thanks Sharon, you are so in tune with those walnuts. They add that wonderful texture and the end of your bite that not oinly adds interest, but also tons of flavor!
Bernice says
I like to think that I'm an Italian at heart because I too, love pasta! This combo of flavours really packs a punch...and I'm ready for another serving!
★★★★★
Hi Bernice, you always make us smile with your comments. I truly believe you are Italian at heart. your passion for food and deliciousness has you inducted for sure! Have a wonderful weekend!
Happy cooking, Ciao!
Tristin says
I love your tip for buying pasta that has a rougher surface so that the sauce adheres to it! We eat a lot of pasta, so we will be making this recipe this week.
★★★★★
Your so welcome Tristin! We love sharing what we have learned and pasta is a serious business in our culture. I always tell people to try both pastas and see the difference. At first most people are not used to the al-dente pasta, I say try it a few times and you will feel the difference in your digestion and also in the flavor of the pasta!
Thank you so much for wanting to make this. It is a beautiful and tasty dish!
Cheers!
Aleta says
Okay this was just incredible. Like, completely slurp-a-licious! Loved the fresh spinach combination with gorgonzola, my family is already requesting it again 🙂
★★★★★
Hi Aleta, that is just wonderful,. My heart always sings when I hear that a family is pretty excited about a recipe and requests it. I am sure you are going to love this recipe! Most of all have lots of fun making it, gather the family, make it together. All that love will take it over the top!
Cheers!
Marisa F Stewart says
You are so right about the quality of the pasta makes such a difference. I always check the ingredients of our pasta. Semolina and water is all you need. Your dish is only as good as its ingredients. And I believe the reason Italians can eat and still be thin is that they savor and enjoy their food as well as walking everywhere. Mealtime is not rushed. I have some spinach and gorgonzola in the fridge. Your pasta looks so good I'll be making it tonight.
★★★★★
Hi Marisa,
You hit the nail on the head! The Mediterranean lifestyle is wonderful and healthy. That's fantastic that you take the time to look at what your are buying. Thank you for sharing really loved reading your comment!
Cheers!
Kate says
The walnuts add an amazing crunch and all the ingredients worked so well together! I have some packed for my lunch at work tomorrow, definitely going to make this again.
Thank you so much for doing this recipe. So nice you had leftovers. We like to fry it up in a pan so it gets a little crispy! So tasty.
Cheers!
Melanie Cagle says
I love simple pastas like this. This recipe is now my new favorite and I'll be making it again soon. Even managed to get my husband to eat spinach (which never happens). It was so delicious!
★★★★★
Wow! Melanie you made our day. That was truly inspiring to hear that your husband enjoyed this having not liking spinach before. Absolutely fantastic. Thanks for pushing the envelope and trying this recipe. We are two happy bloggers!
Happy cooking!
Cheers!
Sarah Baumeister says
I just wanted to tell you that your pictures are unbelievable. You have a true talent.
★★★★★
Lina Troendle says
Excellent! I made a stupid error, and didn't mix the pasta and spinach before adding cheeses, causing clumps of spinach to form. But if one follows the recipe correctly, unlike me, this is an amazingly simple and delicious meal! Thanks for sharing!
★★★★★
Thank you for the feedback! It can happen, no worries ;). Now you'll have to make it again :). This is a really easy and delicious recipe that we make often.