Farfalle With Spinach, Gorgonzola, and Walnuts

Myrna brought her copy of   "Fine Cooking Magazine 12/11 - 1/12" to coffee time one morning, and I knew my husband would like this dish.  I liked it because I had the ingredients on hand!  It’s one of those dishes that are easy at the last minute and don’t need much fussing.  It’s so fast; you’d better get your partner to fix the salad or vegetable to go with it.

 Farfalle With Spinach, Gorgonzola, and Walnuts

  4        Ounces  Spinach -- fresh baby leaves

  2        Tablespoons  Walnuts -- broken

  4        Ounces  Farfelle -- dried

     ¼    Cup  Heavy Cream

  1 ¼    ounces  Gorgonzola Cheese -- crumbled (or blue cheese)

            Black Pepper

  1        Tablespoon  Parmesan Cheese -- grated

Toast walnuts in 350° oven 4- 6 minutes, set aside.

Put spinach in colander in sink.

Cook the pasta in a large pot of boiling salted water according to package directions.

Drain the pasta in the colander over the spinach.

Put the cream, most of the Gorgonzola, pepper and salt in the pot, and bring to a boil over medium high heat until slightly thickened, 2-3 minutes, stirring frequently.

Reduce the heat to medium; add the pasta and spinach and half of the nuts and cheese.  Cook, until some of the sauce is absorbed by the pasta, about 2 minutes. Season to taste with salt and pepper.

Transfer to serving bowls, sprinkle with remaining walnuts, Gorgonzola and Parmesan and serve.

2 Servings

Per Serving: 237 Calories; 22g Fat (78.7% calories from fat); 9g Protein; 4g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 349mg Sodium.  Exchanges: 0 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.