Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.