A rich and delicious quick meal that comes together in the time it takes to cook your pasta.
Serving size: 2
Ingredients
- 1/2 pound rotini
- 1 tablespoon butter
- 1 large shallot, finely minced (between 1/8th to 1/4th cup)
- 1 cup heavy whipping cream
- 1 small bunch of spinach, most of stems removed
- 1/4 cup to 1/2 cup of gorgonzola, crumbled (to taste)
- 1/4 cup grated parmigiano-reggiano
- salt and pepper
- a few dried cranberries for garnish
Instructions
Bring a large pot of water to boil. Add a good amount of kosher salt, about 1 tablespoon. Add rotini to boiling, salted water and cook per package instructions – usually about 9 minutes.
In the meantime, melt butter in a pan large enough to accommodate the pasta and sauté the shallots with a pinch of salt, on low heat until soft. Careful not to brown. When shallots are translucent, add the heavy cream and gently simmer until it thickens. This will take about 10 minutes or so. Keep your eye on it, stirring every now and again so it does not burn. Add the spinach and about 1/4 cup of gorgonzola and the parmigiano. Stir gently as the spinach wilts and cheese melts. Give it a taste once cheese had melted. If you want a stronger gorgonzola taste, add more. Season with salt and pepper.
When the pasta is done, add it to the cheese sauce, reserving some of the pasta water in case it’s needed to thin out the sauce. Toss, check for seasoning. Serve in a bowl with a few dried cranberries as garnish.