Penne Gorgonzola with Whipped Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g spinach leaves
- 250 g penne
- 2 pinches salt
- 0.25 liter ¼ whipped cream
- 50 g Goronzola
- 1 pinch (s) nutmeg, (freshly grated)
Print Recipe
Pin Recipe Instructions
- For the sauce, pour the cream into a saucepan and simmer open for 10 minutes. Cut the Gorgonzola into pieces. Pour into the cream and melt over a mild heat while stirring. The sauce should be slightly creamy. Possibly let it simmer a little more. Season to taste with salt and nutmeg.
- Wash and clean the spinach leaves thoroughly several times. Put the spinach dripping wet in a saucepan and let it collapse covered. Put the spinach on a sieve and drain. Put the spinach in the sauce.
- Put the penne in boiling water. Cook al dente according to package instructions. Drain and drain the pasta. Mix with the Gorgonzola sauce and serve immediately.
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