Fasta Pasta Gorgonzola with Spinach Red Peppers and Pine Nuts
Indulge in the creamy decadence of Fasta Pasta Gorgonzola with Spinach, Red Peppers, and Pine Nuts—a quick yet luxurious dish perfect for weeknights or special occasions. This recipe combines al dente pasta with a rich and velvety Gorgonzola sauce infused with sautéed garlic and sweet red bell peppers. Fresh baby spinach adds a nutritional boost and vibrant color, while toasted pine nuts bring a nutty crunch that complements the creaminess. Ready in just 30 minutes, this flavorful pasta dish is finished with optional Parmesan for an extra layer of indulgence. Perfectly balanced and irresistibly comforting, it’s an easy dinner that feels restaurant-worthy! Keywords: creamy Gorgonzola pasta, spinach and red pepper pasta, quick gourmet pasta recipes, toasted pine nuts, weeknight dinner ideas.
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Recipe Information
Ingredients
- 300 grams Pasta (such as penne or fettuccine)
- 150 grams Gorgonzola cheese
- 100 grams Baby spinach
- 1 large Red bell pepper
- 3 tablespoons Pine nuts
- 200 milliliters Heavy cream
- 2 tablespoons Olive oil
- 2 cloves Garlic
- to taste Salt
- to taste Black pepper
- to taste Grated Parmesan (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, toast the pine nuts. Heat a dry skillet over medium heat and add the pine nuts. Stir frequently and watch closely until they are golden brown and fragrant, about 2-3 minutes. Transfer to a plate to cool.
Cut the red bell pepper into thin strips. Mince the garlic cloves finely.
In a large skillet, heat the olive oil over medium heat. Add the red bell pepper slices and cook for 3-4 minutes until they begin to soften.
Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
Reduce the heat to low and add the heavy cream to the skillet. Stir well, then crumble the Gorgonzola cheese into the sauce. Stir until the cheese has melted and the sauce is smooth.
Add the baby spinach to the skillet and cook for 1-2 minutes, just until the spinach wilts.
Add the drained pasta to the skillet, tossing gently to coat it in the creamy sauce. If the mixture seems too thick, add a small amount of the reserved pasta water to loosen it.
Season with salt and black pepper to taste. Stir in the toasted pine nuts, reserving a few for garnish if desired.
Serve immediately, garnished with additional pine nuts and grated Parmesan, if desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 251 mg | 19% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 219 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
