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    PASTA WITH GORGONZOLA AND SPINACH
    from "Cold-Weather Cooking" by Sarah Leah Chase

    This recipe pays homage to one of my fondest food memories from youthful travels in Italy. Rome has always been my favorite Italian city and on my first trip there, I wandered off one evening in search of a reasonable meal and found a little family-run restaurant tucked into a narrow alley. The menu did not have the extensive array of pasta dishes of other more fashionable restaurants and offered but one pasta selection – the house specialty of pasta with Gorgonzola cream. I have never forgotten how delicious it tasted and my quest to recreate it recently ended in my own kitchen.

    Makes 4 to 6 servings
    INGREDIENTS (CLICK TO BUY)

    4 tablespoons (1/2 stick) unsalted butter
    8 ounces sweet Gorgonzola cheese, crumbled into small pieces
    1 1/4 cups heavy or whipping cream
    8 ounces fresh spinach, stemmed, rinsed well, and coarsely chopped
    1 cup freshly grated Parmesan cheese
    Salt and freshly ground black pepper to taste
    1 pound spaghetti or penne
    3 tablespoons pine nuts, lightly toasted

    Print recipe
    PREPARATION

    1. Melt the butter in a heatproof casserole large enough to hold the cooked pasta over medium heat. Gradually add the Gorgonzola and stir until melted and smooth. Add the cream and cook, stirring frequently, until the sauce has thickened, about 10 minutes. Reduce the heat to very low.
    2. In the meantime, cook the pasta in a large pot of boiling salted water until al dente. Drain.
    3. Add the spinach and 1/2 cup of the Parmesan to the sauce, stirring just until the spinach begins to wilt. Quickly add the hot pasta and toss to coat. Serve at once garnished with the pine nuts and the remaining Parmesan.


    Product nutrition and information
     Quantity Ingredients Est.Price
    Crumbled Domestic Gorgonzola - $7.99/lb
     
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
      Spinach - $2.49/ea Save! 2 for $4.00
     Farm Fresh
     
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
      Barilla Spaghetti - $1.59/ea
     16oz
     
      FreshDirect Pine Nuts - $10.99/4oz
     Container
     
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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