Easy Spinach Chive and Gorgonzola Pasta




Easy Spinach Chive and Gorgonzola Pasta

Easy Spinach Chive And Gorgonzola Pasta

Cansanity
Chives are one of the first edible perennial herbs that emerge from the ground in early spring. So when these delicious alliums appear, I make this easy, creamy pasta dish. It can be made in under 30 minutes which also makes it one of my favourite pasta dishes to make when I'd rather be in my garden than in the kitchen cooking. It is fantastic as a meal but feel free to top it with your favourite grilled chicken or salmon.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course dinner, lunch
Cuisine American, Canadian
Servings 4 servings
Calories 417 kcal

Equipment

  • 1 12-inch nonstick skillet
  • 1 8-litre stainless pot
  • 1 large colander

Ingredients
  

  • 10 cups baby spinach
  • cups fusilli pasta or substitute penne
  • ¾ cup heavy cream
  • ½ cup Gorgonzola cheese
  • 4 tablespoon chives thinly sliced
  • 1 teaspoon ground nutmeg freshly ground is best
  • ¼ teaspoon black pepper
  • teaspoon salt
  • Kosher salt To cook the pasta. You can substitute table salt but use less.

Instructions
 

Cook the pasta and then drain over the spinach:

  • Fill the 8-litre pot ½ full with water and bring to a boil. Add ½ teaspoon of Kosher salt and then the pasta. Cook for about 9 minutes.
  • Reserve ½ cup of the pasta cooking water. You will add some ot this to the cheese sauce.
  • Put the spinach in a large colander in the sink. When the pasta is done cooking, pour the pasta and water over the spinach.

For the cheese sauce:

  • Put the Gorgonzola, cream, black pepper and salt in the 12-inch skillet.
  • Bring to a boil over medium-high heat and cook for 2-3 minutes until slightly thickened.
  • Pour the cooked pasta and wilted spinach into the skillet and stir to mix.
  • Cook for about 3 minutes or until some of the sauce is absorbed into the pasta. Add some of the cooking water. This will help the sauce adhere to the pasta. I usually start by adding ¼ cup of the water. Add more for a thinner sauce.
  • Add three tablespoons of the chives and ground nutmeg and stir. Immediately remove from heat.
  • Serve in bowls topped with additional fresh chives.

Notes

The picture for this recipe was taken when I also added some cubed cooked chicken. I added the chicken to the sauce just before adding the pasta and spinach.

Nutrition

Serving: 1servingCalories: 417kcalCarbohydrates: 44gProtein: 13gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 310mgPotassium: 626mgFiber: 4gSugar: 3gVitamin A: 7928IUVitamin C: 23mgCalcium: 194mgIron: 3mg
Keyword chives, Gorgonzola, pasta, spinach
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