Penne with Spinach Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g penne
- 0.5 ½ point spinach leaves, frozen
- 150 g whipped cream
- 70 g Goronzola
- 1 shallot (s)
- 1 clove garlic
- 1 tablespoon olive oil (olives)
- some white wine
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Boil the penne in salted water.
- For the sauce, peel and chop the shallot (alternatively a small onion) and garlic clove, fry in the olive oil until translucent and deglaze with white wine. Add the leaf spinach, not defrosted, and pour on the cream. Season with pepper and salt. Cover and simmer over medium heat until the spinach is thawed (approx. 7 - 9 min.), Stirring frequently. Add the diced Gorgonzola and let melt over low heat while stirring. Ev. Pour some more cream. Season to taste with salt and pepper.
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