Ingredients
4
4 servings
- •1 (16 ounce) package fusilli pasta
- •1 ½ tablespoons butter
- •2 shallots, minced
- •1 cup heavy whipping cream
- •4 cups fresh spinach
- •½ cup Gorgonzola cheese
- •salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook fusilli in boiling water, occasionally stirring, 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.
Nutritional Facts
Per 4 servings
- Calories: 730
- Carbohydrate: 89g
- Fat: 34g
- Fiber: 5g
- Protein: 21g
- Sugar: 5g
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