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Wednesday, October 7, 2009

Spinach Pasta with Gorgonzola and Chard with Walnuts

This pasta dish used to be a tradition at my parent’s house. It’s super easy, fast, comforting and scrumptious! I am making it with regular spinach linguine but if available, the green fresh fettuccine makes this dish look/taste really great. I am using blue cheese instead of Gorgonzola, as we already have in the fridge, but of course Gorgonzola or Roquefort are yummier. Today I am serving it with a side dish of Swiss chard cooked in garlic and sprinkled with chopped walnuts.

Gluten-free version: when cooking gluten-free, I use the “Tinkyada” brown rice pasta, it’s really taste, just don’t freeze it. And they have a version with spinach, but it’s spaghetti, not fettuccine…

Spinach Pasta with Gorgonzola
4 Servings

8 oz dry spinach fettuccine, cooked
1 1/2 cups dry white wine
1/4 cup half and half
1 tablespoon corn starch
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled

Heat white wine and Gorgonzola in a skillet over high heat. Cook until it starts to boil, reduce heat to medium low. Add the Gorgonzola and stir until melted. Mix corn starch to half and half, dissolve well, and add to the wine and cheese mix. Bring to a boil, reduce heat to low. Add parmesan. Add pasta and toss until well mixed. Sauce should be sort of runny, not too thick. Taste for salt: it depends a lot on the type of cheese you use.


  1. Wow, gorgonzola must be the cheese of the season/month. I'm seeing all these blogs with with honey on toast, with figs and bacon. It's so versatile.

  2. Humm, this toast sounds great!!!