Pasta

Penne with Spinach and Gorgonzola

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 500 g penne
  • 150 g Goronzola
  • 1 packet spinach leaves
  • 200 ml cream
  • 50 ml vegetable stock
  • 6 tablespoon white wine
  • 1 clove garlic
  • Parmesan, fresh
  • olive oil
  • salt and pepper
Penne with Spinach and Gorgonzola
Penne with Spinach and Gorgonzola

Instructions

  1. Add salted water with a dash of olive oil and cook the penne al dente.
  2. Meanwhile, fry the thawed spinach in a non-stick pan with 3 tablespoons of olive oil and the garlic. Deglaze with the white wine and the stock, simmer briefly. Add the cream, bring to the boil and stir in the Gorgonzola in small pieces until it has melted. Season to taste with salt and pepper.
  3. Mix the pasta into the sauce and sprinkle with freshly grated Parmesan.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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