Are you ready to transform an ordinary weeknight dinner into a gourmet experience that will transport your taste buds straight to the rolling hills of Italy? This Fettuccine with Gorgonzola, Spinach, and Pine Nuts is not just a recipe—it's a culinary journey that combines the bold, tangy richness of Gorgonzola, the delicate earthiness of fresh spinach, and the luxurious crunch of toasted pine nuts. In just 25 minutes, you'll create a restaurant-worthy dish that looks impressive, tastes extraordinary, and will have everyone at your table begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fettuccine
- 4 oz gorgonzola cheese, crumbled
- 2 cups fresh spinach
- 1/4 cup pine nuts, toasted
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 12 oz of fettuccine, 4 oz of crumbled Gorgonzola cheese, 2 cups of fresh spinach, 1/4 cup of toasted pine nuts, 1/4 cup of olive oil, and salt and pepper to taste.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the fettuccine and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the fresh spinach and sauté for about 2-3 minutes, or until the spinach is wilted and tender.
- When the fettuccine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained fettuccine to the skillet with the sautéed spinach. Stir to combine, allowing the spinach to distribute evenly throughout the pasta.
- Next, add the crumbled Gorgonzola cheese to the pasta and spinach mixture. Stir gently to combine, allowing the cheese to melt slightly and coat the pasta.
- If the pasta seems dry, gradually add some of the reserved pasta cooking water, a few tablespoons at a time, until you reach your desired consistency.
- Finally, add the toasted pine nuts to the skillet and mix well. Season the dish with salt and pepper to taste, adjusting as necessary.
- Remove the skillet from heat and serve the fettuccine warm, garnished with additional pine nuts or a sprinkle of Gorgonzola if desired.
Tips
- Always salt your pasta water generously—it should taste like the sea to properly season your pasta from within.
- Toast your pine nuts carefully: watch them closely in a dry skillet, as they can burn quickly. Remove from heat when they're golden and fragrant.
- Reserve pasta water before draining—the starchy liquid is liquid gold for creating a silky, clingy sauce.
- Use fresh spinach for the best texture and brightest flavor.
- For a richer dish, you can add a splash of heavy cream when melting the Gorgonzola.
- If Gorgonzola is too strong, you can substitute with a milder blue cheese or even creamy goat cheese.
- Serve immediately to enjoy the optimal texture and temperature of the pasta.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 45g
Protein: 20g
Fat: 38g
Saturated Fat: 12g
Cholesterol: 40mg
