Spaghetti With Fresh Spinach And Gorgonzola

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.