Penne with Gorgonzola, Spinach, and Walnuts

  • prep time5 min
  • total time 20 min
  • serves 2

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

Courtesy of Katerina Wright.

27 Ratings
Directions for: Penne with Gorgonzola, Spinach, and Walnuts


¼ cup walnut halves

1 Tbsp olive oil

½ medium onion, diced

5 oz baby spinach

¼ cup Gorgonzola cheese

salt and pepper

¾ cup uncooked penne


1. In a dry skillet toast walnuts until fragrant over medium-low heat, about 5 minutes. Remove the walnuts from skillet and set aside.

2. Add olive oil to skillet and add onions. Sweat the onions until translucent, stirring regularly.

3. Add spinach and a pinch of salt and turn heat to medium. Turn the spinach frequently until just wilted. Remove pan from heat.

4. Cook penne according to package directions, before draining set aside 1 cup of the pasta water.

5. 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.

6. Add pasta and toss together with sauce, adding a bit more pasta water if necessary.

7. Taste and add more salt and a healthy grinding of fresh pepper to taste.

8. Serve immediately.

See more: Quick and Easy, Vegetables, Vegetarian, Italian, Dinner, Main, Saute

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