Penne with Gorgonzola, Spinach, and Walnuts

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Penne with Gorgonzola, Spinach, and Walnuts

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Recipe summary

Vegetarian comfort food! Pasta is thinly coated in a sweet Gorgonzola sauce and tossed with toasted walnuts and fresh spinach.

Courtesy of Katerina Wright.

Preparation time: 5 minutes
Cooking time: 15 minutes
Yield: 2

Ingredients

1/4 cup walnut halves
1 tablespoon olive oil
1/2 medium onion, diced
5 ounces baby spinach
1/4 cup Gorgonzola cheese
salt and pepper
3/4 cup uncooked penne

Directions

In a dry skillet toast walnuts until fragrant over medium-low heat, about 5 minutes. Remove the walnuts from skillet and set aside.
Add olive oil to skillet and add onions. Sweat the onions until translucent, stirring regularly.
Add spinach and a pinch of salt and turn heat to medium. Turn the spinach frequently until just wilted. Remove pan from heat.
Cook penne according to package directions, before draining set aside 1 cup of the pasta water.
Crumble Gorgonzola onto spinach and add walnuts and a 1/4 cup of the pasta water. Toss until Gorgonzola is just starting to melt and is well distributed.
Add pasta and toss together with sauce, adding a bit more pasta water if necessary.
Taste and add more salt and a healthy grinding of fresh pepper to taste.
Serve immediately.