Thursday, May 19, 2011

Pasta with Spinach, Gorgonzola and Walnuts

I love pasta, plain and simple.  Its versatile, tasty and usually leads to a quick dinner.  This awesome recipe is no exception.  The sauce can be thrown together in the time it takes to boil and make the pasta.

Orecchiette with Spinach, Gorgonzola and Walnuts
adapted from Vegetarian Times

8 oz. orecchiette or other small pasta
1/2 c. lowfat milk
4 oz. gorgonzola cheese
1/2 c. walnuts, toasted and chopped
10 oz. frozen spinach, defrosted
fresh pepper to taste
Parmesan cheese for sprinkling

Cook pasta as directed

Meanwhile, heat milk over medium low heat.  Once the milk is hot, but not boiling, stir in the gorgonzola and mix until melted.  Add walnuts and spinach and stir until incorporated.  Season with pepper.  Toss with hot pasta and top with parmesan cheese.


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