- 1 (16 ounce) package penne pasta
- 1/4 cup butter
- 2 (4 ounce) containers crumbled Gorgonzola cheese
- 10 ounces heavy cream
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/2 cup Parmesan cheese
- salt and ground black pepper to taste (optional)
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
- Melt butter in a large soup pot over medium heat. Stir in Gorgonzola cheese until creamy, 3 to 4 minutes. Pour in heavy cream and cook, stirring frequently, until sauce has thickened, about 10 minutes. Add spinach and Parmesan cheese to sauce; cook until spinach is heated through and Parmesan is melted, 3 to 4 minutes.
- Place warm pasta into the pot with the sauce and toss evenly to coat. Season with salt and pepper.
07/03/2019
recipepes.com
creamy gorgonzola penne, recipe
PT15M
PT1H
5
455 calories
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