Best 6 Fasta Pasta Gorgonzola With Spinach Red Peppers And Pine Nuts Recipes
Indulge in a culinary symphony of flavors with Fasta Pasta Gorgonzola with Spinach, Red Peppers, and Pine Nuts. This delectable dish tantalizes taste buds with a creamy Gorgonzola sauce, vibrant spinach, roasted red peppers, and a nutty crunch from toasted pine nuts. Dive into the velvety texture of the sauce, enhanced by the tangy bite of Gorgonzola cheese, while the spinach adds a refreshing contrast and the roasted red peppers impart a hint of sweetness. Finally, the toasted pine nuts add a delightful crunch and nutty flavor, creating a symphony of textures and flavors. This easy-to-make pasta dish is perfect for busy weeknights or as an impressive centerpiece for your next dinner party. It's a versatile recipe that can be customized to your liking, making it a favorite among food enthusiasts seeking a quick and flavorful meal.
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FASTA PASTA GORGONZOLA WITH SPINACH, RED PEPPERS AND PINE NUTS
Chances are you have all of the ingredients for this pasta dish on hand, in your refrigerator and cupboard. That's how it came together in my kitchen, and what a felicitous combination of flavors it turned out to be. Plus it goes together in a half hour or less. Be sure to use a milder blue cheese so it doesn't end up overwhelming the other flavors. You could substitute broccoli for the spinach, and you could leave out the chicken for a vegetarian dish (use vegetable broth instead of chicken). This goes well with a dry white or medium-bodied red wine.
Provided by Artichoke gal
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
- Cut chicken into ½--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside.
- Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown.
- Add the washed spinach and sauté until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
- Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper.
- Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.
GORGONZOLA PASTA WITH SPINACH AND WALNUTS
This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
- In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
- Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.
Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 grams
SPINACH AND PINE NUT PASTA
This is very good. Similar to a lot of other dishes we've tried, but this one has more flavor. The cheese is the best part, so use lots!
Provided by dicentra
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in a saucepan of boiling salted water. Drain well.
- Meanwhile, heat the oil in a large saucepan and sauté the garlic and onion for 1 minute.
- Add the sliced mushrooms and cook for 2 more minutes.
- Add the spinach and cook for 4-5 minutes, or until the spinach has wilted.
- Stir in the pine nuts and wine, season with salt and pepper. Cook for 1 more minute.
- Transfer the pasta to a serving bowl and toss with the sauce. Garnish with shavings of Parmesan cheese and serve.
Nutrition Facts : Calories 527.1, Fat 31.1, SaturatedFat 4.2, Sodium 51.4, Carbohydrate 49.6, Fiber 3.8, Sugar 3.1, Protein 10.5
CREAMY GORGONZOLA SPINACH PASTA
This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.
Provided by gartenfee
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
- Drain fusilli and toss with sauce. Serve immediately.
Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g
PASTA WITH RED PEPPERS AND PINE NUTS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut the peppers into quarters and place them face down on a broiling pan lined with aluminum foil. Broil until the skins are charred and puffy. Place the peppers in a brown paper bag, seal and cool. Skin the peppers and slice them in thin strips.
- Heat the olive oil in a skillet and add the garlic cloves and the peppers. Cook for 15 minutes, stirring frequently.
- Meanwhile, bring six quarts salted water to a boil and cook the pasta until al dente. Drain and place in a heated bowl.
- Add the butter to the peppers and stir until melted. Add to the pasta and toss. Add the basil leaves, pine nuts and two tablespoons cheese. Season with salt and pepper to taste and serve. Pass the rest of the cheese separately.
FETTUCCINE WITH GORGONZOLA, SPINACH AND PINE NUTS
This recipe comes from an award winning Australian chef. It's quick and easy to make, and tastes absolutely delicious. The sauce also goes well with gnocchi and buccatini. Said to serve 6, but I generally use around 250 g of pasta and half the listed amount of the other ingredients to serve two as a main. For a vegetarian version use non-animal rennet cheeses.
Provided by Soobeeoz
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan over medium heat.
- Saute shallots & garlic, without browning, until softened.
- Pour in the wine and simmer until reduced by half, stirring, to deglaze the pan.
- Add cream and simmer until mixture has reduced by one-third.
- Add spinach, Gorgonzola & lemon juice.
- Season to taste with salt & freshly ground black pepper.
- Cook pasta in a large saucepan of boiling salted water until al dente.
- Drain pasta and fold through sauce, adding a little of the pasta water if sauce is too thick.
- Serve pasta topped with Parmesan, pine nuts and freshly ground black pepper.
Nutrition Facts : Calories 720.7, Fat 46, SaturatedFat 20.7, Cholesterol 152.4, Sodium 362.9, Carbohydrate 56.6, Fiber 3.6, Sugar 2.4, Protein 18.4
Tips:
- To save time, you can use pre-cooked pasta, or even leftover pasta from a previous meal.
- If you don't have gorgonzola cheese, you can substitute another type of blue cheese, such as roquefort or stilton.
- If you don't have red peppers, you can use another type of bell pepper, such as green or yellow.
- If you don't have pine nuts, you can use another type of nut, such as walnuts or almonds.
- If you don't have spinach, you can use another type of leafy green, such as kale or arugula.
- To make the dish more vegetarian, you can omit the bacon.
- To make the dish more spicy, you can add a pinch of red pepper flakes or cayenne pepper.
- To make the dish more creamy, you can add a splash of cream or milk.
- To make the dish more flavorful, you can add a sprinkle of grated parmesan cheese.
Conclusion:
This pasta dish is a delicious and easy-to-make meal that is perfect for any occasion. It is also a great way to use up leftover pasta. With its creamy sauce, flavorful vegetables, and crispy pine nuts, this dish is sure to please everyone at the table.
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