Spinach Linguine With Walnut Sauce Recipes

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GORGONZOLA PASTA WITH SPINACH AND WALNUTS



Gorgonzola Pasta with Spinach and Walnuts image

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

Kosher salt
12 ounces spaghetti
1/2 cup walnuts
2 tablespoons unsalted butter
5 ounces baby spinach (about 4 cups)
1 cup crumbled gorgonzola cheese (about 4 ounces)
1/4 cup grated Parmesan cheese
Freshly ground pepper

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 LINGUINE WITH CREAMY WALNUT SAUCE



Spinach Linguine with Creamy Walnut Sauce image

Categories     Sauce     Walnut     Spinach     Boil

Yield serves 4 to 6

Number Of Ingredients 7

Coarse salt and freshly ground pepper
1 pound spinach linguine
1 cup heavy cream
1 garlic clove
2 cups walnuts (7 ounces), toasted (see page 365)
1/4 cup finely grated parmesan cheese, plus more for sprinkling
1/2 cup firmly packed coarsely chopped fresh flat-leaf parsley

Steps:

  • Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
  • Combine cream, garlic, and 1 cup walnuts in a food processor, and process until smooth; season with salt and pepper. Transfer to the pot along with 1/4 cup parmesan, the parsley, and remaining 1 cup walnuts. Toss to coat pasta.
  • To serve, divide among shallow bowls and sprinkle with additional cheese.

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