Pasta With Spinach And Blue Cheese
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper to taste
- 1pound spinach
- 1pound spaghetti, linguine, or other pasta
- 2tablespoons butter (preferred), or extra virgin olive oil
- ¼pound Roquefort, gorgonzola, or other good blue cheese, crumbled
Nutritional analysis per serving (4 servings)
609 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 90 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 24 grams protein; 611 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
- Step 2
When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
- Step 3
Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.
Private Notes
Comments
sounds great but frankly, that is an entirely different recipe!
Nice simple recipe, I added some roughly chopped walnuts and a little bit of fresh ground black pepper at the end.
Good flavor, more subtle than I thought it would be. I used baby spinach because I already had it in my fridge, and it all clumped together, I had a hard time distributing it around the pot. So I would follow the recipe and use chopped next time! I followed previous commenters tips of adding walnuts and pepper, which were key.
I used Danish blue cheese instead of Gorgonzola, only because that’s what I had. If you’re using a stronger blue like that, cut your quantity back by 1/2. I did, and it was still quite strongly flavoured, and I like blue cheese.
Delicious and so simple! I halved the pasta and the butter purposely (to lighten the dish) and also halved the spinach simplely because I couldn't source a whole pound. Since I only had 3 oz of Roquefort leftover from another dish, I amped up the cheese flavor with a spoonful of nutritional yeast at the end. Perfect portions for 3
Good flavor, more subtle than I thought it would be. I used baby spinach because I already had it in my fridge, and it all clumped together, I had a hard time distributing it around the pot. So I would follow the recipe and use chopped next time! I followed previous commenters tips of adding walnuts and pepper, which were key.
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