Creamy Gorgonzola Penne

This is one of my all-time favorite recipes for penne pasta with Gorgonzola. It is a bit heavy, but so delish and quick, too! My whole family enjoys this one, even my 3-year-old! You can use fresh spinach if you like, just let it wilt in the sauce. I use frozen spinach for speed. You can also use two 10-ounce packages of spinach if you'd like. Enjoy! Serve with additional Parmesan cheese.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 675 Calories

Ingredients

• ¼ cup butter
• ½ cup Parmesan cheese
• 1 pinch salt and ground black pepper to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (16 ounce) package penne pasta
• 2 (4 ounce) containers crumbled Gorgonzola cheese
• 10 ounces heavy cream

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and keep warm.

Step 2

Melt butter in a large soup pot over medium heat. Stir in Gorgonzola cheese until creamy, 3 to 4 minutes. Pour in heavy cream and cook, stirring frequently, until sauce has thickened, about 10 minutes. Add spinach and Parmesan cheese to sauce; cook until spinach is heated through and Parmesan is melted, 3 to 4 minutes.

Step 3

Place warm pasta into the pot with the sauce and toss evenly to coat. Season with salt and pepper.