Summary

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

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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.