This penne dish is great for a weeknight meal. The ingredient list is only 8 items long and it comes together quickly. You do have to have an affinity for the blue cheese flavor though! With starch and veggie included it only requires a side dish if you prefer one. Wishing you wonderful days and cozy, delicious evenings!
5 ounces frozen chopped spinach, thawed, cooked (according to package directions) and well-drained
1 1/2 cups half-and-half
1/2 tablespoon cornstarch
4 ounces crumbled Gorgonzola cheese
3 tablespoons freshly grated Parmesan cheese
1/2 teaspoon pepper
1/2-3/4 pound penne pasta, cooked
1/4 cup pine nuts, toasted
Mix 1/2 tablespoon cornstarch with 1/4 cup half-and-half. Bring spinach and half-and-half (including cornstarch mixture) to a boil in a large saucepan over high heat. Remove from heat and stir in Gorgonzola, Parmesan, and pepper. Cook over low heat, stirring until cheese melts and sauce begins to thicken. Add pasta, tossing well. Serve with pine nuts as a garnish.
Spinach and Gorgonzola Penne (printable recipe)