Spaghetti With Fresh Spinach and Gorgonzola |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Simple and fresh Ingredients:
4 ounces gorgonzola, at room temperature |
4 tablespoons unsalted butter, at room temperature |
8 cups firmly packed trimmed young fresh spinach |
2 tablespoons extra virgin olive oil |
2 teaspoons sea salt |
1 lb dried spaghetti |
10 -12 large fresh basil leaves |
Directions:
1. Bring a large pot of water to a boil (for the pasta).
2. In a small bowl, mush the Gorgonzola and butter together until you have a smooth paste; set aside.
3. Wash spinach in plenty of cold water; drain in a colander, leaving the water clinging to the leaves.
4. Heat olive oil in a large skillet over med-high heat; add in spinach and 1 teaspoon salt.
5. Toss the spinach with tongs until it has wilted; taste it and add more salt if necessary.
6. Turn off the heat, but keep the spinach warm on the side of the stove.
7. Generously slat the pasta water and drop in the spaghetti.
8. Cook at a rolling boil, stirring often, until al dente; drain pasta, reserving about 1 cup pasta water.
9. Transfer the spaghetti to the skillet; toss with the spinach.
10. Add in Gorgonzola mixture; toss to coat each strand of spaghetti.
11. If the pasta seems dry, add a bit of cooking water and toss again.
12. Add as much cooking water as you need to make a creamy consistency.
13. Tear basil leaves and toss into the spaghetti; serve immediately.
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