Holy creamy deliciousness

Some of the best pasta ever.  EVER.

After you finish reading this recipe, I fully expect you to hop in your car/on your bike/into your sneakers, and run to the store for the stuff to make it. It is hands-down one of the fastest, easiest, and most delicious pasta recipes I have ever made. And as you may have noticed, I make a lot of pasta. This is a gorgonzola cream pasta that came from the pages of Cooking Light. While the two things (‘gorgonzola cream sauce’ and ‘light’) don’t seem as though they’d go together, evidently they do. This sauce tastes heavenly and decadent, but isn’t nearly as heavy as an alfredo sauce or even a mac and cheese sauce. It is incredible. The recipe was for 2 servings, but I doubled it so we could have leftovers for lunch today. It took great effort not to scarf it all down last night, though, I have to tell you.

So you’ll need (for 4 servings):
8 oz of penne/ziti/some other ridged, tubular pasta (this kind of shape catches and holds the sauce)
2 c cherry tomatoes, halved (we had some tiny plum tomatoes from Mr. Pea’s aunt’s garden. She has kept us in veg for the last month, which is fantastic)
2 cloves garlic, minced
1 tsp olive oil
1/4 tsp red pepper flakes
6 T gorgonzola cheese
3/4 c half-and-half
2+ cups of spinach, roughly torn

First get your pasta going. The sauce comes together very quickly, so you want your pasta briskly boiling away before you start the cheesy goodness.

In a wide skillet, heat 1 tsp olive oil over medium heat. Add garlic, tomatoes, and red pepper flakes and cook a minute or two, stirring occasionally. Add cheese and half-and-half, and cook 2-3 minutes until it’s bubbling, the cheese has melted, and it’s a little thickened. Add spinach. I’d add probably 4 c of spinach next time–I have a whole sack of the stuff, and 2c really didn’t seem like enough. Make sure you’ve washed it and shaken off some of the excess water. Cook until the spinach is wilted, and add pasta, tossing to coat. And that’s it. The ratio of tastiness to effort put in is really off, as this is far more delicious than five minutes of work would suggest. Hurry and make it before all the summer tomatoes are gone!


2 responses »

  1. Hi again Jen, Thanks for answering so quickly, anyways, can’t wait to try this recipe, as we do have these tomatoes growing in our garden, my husband is the gardener and he several types of tomatoes growing….again so much fun to read through your Blog…..ethel

  2. You’ll be so thrilled when you try this–oh, it was good. And it was even good reheated–it didn’t dry out so much at all. Yum, yum, yum.

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