This is one of my favorite sauces for pasta, and this is my cleaner version. Having leftover baby spinach and Gorgonzola from the pear salad i thought what not better than a nice warm plate of spaquettis with a gorgonzola & garlic sauce . So I make this a fast and easy clean recipe. (remember to use organic when is posible ) and remember Gorgonzola is a very salty cheese, so be very careful when seasoning the water to boil the pasta, dont over do it.
Use real butter, unsalted good quality. A little bit goes a long way!
I use soy milk for cooking but you can use a low fat low cal cow milk if you prefer. In the regular recipe, this normaly will be a heavy sauce made with evaporated milk and bigger quantities of butter and no garlic .But reality is that with the powerful flavor of this cheese, being so creamy and salty & adding garlic to the sauce, you will just need a little bit to melt the cheese & enough to cover all the noodles up, and save in calories and fat without sacrificing the flavor. Add fresh spinach to the hot noodles, and a piece of just out of the oven french bread and you have a beautiful flavorful clean dish !
Ingredients
9 oz baby spinach rinsed
14 oz Tinkyada Brown Rice Pasta Spaghetti Style Gluten Free (or 14 oz dry spaguetti of your choice)
salt and pepper
1/2 oz real butter
5 oz Gorgonzola cheese, crumble (a little extra for topping)
2 oz milk
2 garlic cloves
Method
Add the spaghetti to a pot of boiling a little salted water and cook for 8-10 minutes or until al dente. (follow instructions on package)
Dice the garlic to very, very small pieces and add to a microwave bowl, add the butter and heat until the butter is melted (like 2 minutes ) add the milk and the cheese and heat for 3 minutes more or until the cheese is creamy melted.
Get it off the microwave and mixed well.
Remove the spaguetti from the water and drain well. Add the sauce of cheese and mix completly until every noodle is covered, Add the baby spinach, it will wilt a little with the heat of the spaguetties, but still will look delicious and fresh (I dont like mushy spinach)
Serve individual plates sprinkled with some crumbles of Gorgonzola and fresh ground pepper.
Serve with a nice piece of bread and enjoy!
Wines I recomend with this meal are:
White pinot noir
this one is a really good economical choice:
Chateau Lafayette Reneau Pinot Noir Blanc (USA)
And my recomendation for your wincellar collection is:
Frecciarossa Sillery Bianco de Pinot Noir - Oltrepò Pavese ( Italian )
It goes beautifully with pastas with gorgonzola and fresh spinach
