St Louis Blues Pasta
Dive into the creamy, indulgent world of St. Louis Blues Pasta, a dish that strikes the perfect harmony between richness and elegance. This soul-soothing pasta features tender penne coated in a luscious blend of blue cheese, cream cheese, and Parmesan, elevated by the savory crunch of crispy prosciutto. Fresh spinach adds a touch of earthiness, while toasted breadcrumbs and a hint of zesty lemon brighten every bite. Ready in just 40 minutes, this easy-to-make gourmet recipe is perfect for a comforting weeknight dinner or a show-stopping meal for guests. Serve it warm, and don’t forget the extra Parmesan for a truly crave-worthy experience.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 oz penne pasta
- 4 oz blue cheese
- 4 oz cream cheese
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp unsalted butter
- 4 slices prosciutto, sliced thin
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups spinach, fresh
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup breadcrumbs, toasted
- 1 tsp lemon zest
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the prosciutto slices and cook for 2-3 minutes per side until crispy. Remove from the skillet and set aside on a paper towel-lined plate.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Add the heavy cream to the skillet and bring to a gentle simmer. Stir in the blue cheese and cream cheese, breaking them up with a wooden spoon, until they melt and create a smooth sauce.
Mix in the Parmesan cheese, salt, and black pepper, and continue stirring until the sauce is fully combined and glossy. If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, to thin it out.
Add the fresh spinach to the skillet and cook for 1-2 minutes until it wilts. Turn off the heat and stir in the cooked pasta, making sure it is well coated with the sauce.
Break the crispy prosciutto into small pieces and sprinkle it over the pasta. Garnish with toasted breadcrumbs and lemon zest for a bright, crunchy finish.
Serve immediately in warm bowls, with extra Parmesan on the side if desired. Enjoy your soulful St. Louis Blues Pasta!
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 32.3 g | 162% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 501 mg | 39% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 704 mg | 15% | |
*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.
