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
- 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
- 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
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!
- 300 g (11 oz) spaghetti
- 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
- ⅓ cup walnuts
- Finely grated Parmigiano Reggiano
- 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.
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.
- Category: Pasta, Vegetarian
- Method: stove top
- Cuisine: Italian
Keywords: pasta, spinach, gorgonzola, Parmigiano Reggiano, Italian cuisine, vegetarian, butter, pasta water, Spaghetti,