« South African Blog Awards - Vote for Me! | Main | Sweet Potato Rice »
Gorgonzola & Spinach Spaghetti
By Michelle | March 12, 2008
Oh my, I haven’t posted any recipes for a little while, have I? Between answering emails, doing some admin on the website and having a stinking cold the time sure flew by. True to the name of this website I felt I’ve gone a bit too far, or should I say gone nowhere the past year. Let me explain. Gabriel was born almost a year ago and I haven’t moved ANY baby fat. Sure, I enjoyed the pregnancy ride and eating everything in sight but my short stature is struggling with the excess weight. Back ache, sore joints, not to mention clothes; you know what I mean. Tired of lugging around the extra weight I decided enough is enough. I’ve tried dieting “my” way, but it didn’t work so on one sunny day I signed up for Weight Watchers Online.
Boy, are they fat phobic over there. Looking through the recipes you will find no mention of pure old-fashioned butter, instead they state “one spray low-fat cooking spray”. What the hell does that mean? Or more to the point, what kind of chemicals does this low-fat spray contain? Don’t tell me. Oh, by the way, I can drink as much diet/sugar-free soda as I like. YUCK. From the start I decided I’d rather follow a natural, whole food diet, meaning I’d rather eat less but eat the real deal, instead of more chemical-filled, aspartame-poisoning junk. That said, it’s going well so far. Week 1 has been completed with great success and now I’m in the middle of Week 2.
What does this recipe have to do with WW? Nothing! Does it taste good? Yes! Are there any low-fat ingredients in it? No! Should you try making it? Of course!
P.S. Proud Italian Cook and Finding La Dolce Vita are holding an event called Festa Italiana. This dish joins Presto Pasta Nights.
Gorgonzola & Spinach Spaghetti
Preparation: 15 mins - Cooking: 10 mins
Ingredients
- 250g (9 oz) young leaf spinach, trimmed
- 400g (14 oz) dried spaghetti
- salt and pepper
- 30g (1 oz) butter
- 120g (4 oz) Gorgonzola cheese, diced
- 90ml (3fl oz) milk
Method
- Add the spaghetti to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
- Meanwhile, put the spinach into a pan, with just the water clinging to the leaves after washing, and cook, stirring over a medium-high heat for 2-3 minutes until wilted.
- Add the butter, milk and Gorgonzola to the spinach and stir until the cheese has melted to a creamy sauce. Season to taste with pepper; salt shouldn’t be needed.
- Drain the pasta thoroughly and add to the sauce. Toss well to mix.
Notes
- Fresh pasta can be used. Just remember its cooking time will be considerably less than the dried version.
- Gorgonzola has a very strong and uncompromising flavour. If you love it, add more to the sauce to your heart’s desire.
Topics: Italian, Main Course, Pasta, Vegetarian, Wheat Free, a) 30 mins or less |
March 12th, 2008 at 19:06
This looks grand. I simply adore the gorgonzola and spinach combo and have it on things like pizza, salad and best of all with pasta. Nice one!
March 12th, 2008 at 21:44
This recipe looks fabulous. Living on my own, I use frozen spinach, because it keeps so much longer. Is there any other difference I should make to the recipe to use it other than thawing and draining it?
Thanks very much,
Heather
March 12th, 2008 at 22:53
Meeta: For a stinky, blue cheese Gorgonzola sure is very versatile!
Heather: As long as you drain the thawed spinach thoroughly I don’t see why the cheese sauce won’t work. Happy eating!
March 13th, 2008 at 00:09
This looks amazing! Gorgonzola in anything is ok by me
Good luck with the WW thing. Hard to lose it for us foodies when everything looks so good, huh?
March 13th, 2008 at 02:26
I love spinach & cheese combo, but if they ended up on my hands, the cheese will be a dominatrix, and the diet will fail miserably.
good luck with ww, michelle! you CAN do it! gogogo! go michelle! go michelle! (doing a little cheerleading dance here and burnt 10 cal, then drank a cup of creamy, sweet coffee and gained 100 more)
March 13th, 2008 at 02:39
I saw this on tastespotting and thought it looked really good! Thanks for sharing. I will have to try it soon.
March 13th, 2008 at 14:35
The pasta looks awesome and thanks so much for sharing with Presto Pasta Nights. I love it.
As far as diets go…the only one I found helpful, because it really (after the first 10 days) focuses on eating healthy choices is South Beach Diet. WWW was too much counting
March 13th, 2008 at 14:37
hi hi. had to laugh at your take on WW - good on you! natural is still the best and WW could be used for inspiration only
March 13th, 2008 at 14:55
Michelle, Thanks for this delicious dish you’re bringing to our Festa, this will be a great addition to our table. Thank you for joining us, can’t wait to try it!!
March 13th, 2008 at 15:58
Thanks for joining us!
March 15th, 2008 at 23:47
This sounds simple and yet so tasty!
March 18th, 2008 at 01:06
This is a superb weeknight supper–easy, filling, and delicious.
March 25th, 2008 at 10:54
That looks wonderful and the recipe is very inviting, both for the end result and the time involved. Thanks for sharing!
March 25th, 2008 at 13:36
Spinach & Gorgonzola, that sounds excellent.
Great photos!
March 25th, 2008 at 14:08
Love gorgonzola with pasta. Great photos!
March 27th, 2008 at 06:58
Well captured photo of pasta- sounds delish and am pleased it’s not a ww recipe.
March 27th, 2008 at 09:36
I know this will taste wonderful, I’ve had similar here in Italy with rucola in place of the spinach.
As for Weight Watchers good luck, I’ve tried the English version as well as nearly every other diet on earth all with little success, none of them really work because you can’t stay on them for ever.
The one thing that works for me is running. Buy the shoes and get outside or on a treadmill and run. Start with 10mins or so each session and build it up It’s fantastic escapism from babyitus too and pretty soon you’ll see the weight come off. Promise.
March 28th, 2008 at 02:45
This recipe is right on time! I have some lovely gorgonzola in the fridge just begging–BEGGING to be used on pasta. What a great recipe!
March 28th, 2008 at 12:23
This recipe is fabulous!! But shouldn’t be out your sight?
Good luck with your diet! I suggest running too and avoiding fatty cheeses, pre-cooked food and sugary drinks. Baci, daniela
April 10th, 2008 at 22:44
I’m Italian, I love pasta, I often eat spaghetti!
Absolutely great post!!
June 22nd, 2008 at 21:37
Don’t get discouraged. I know different strokes for different folks, but I have lost 30 lbs using WW as my guide. I, like you, still try to choose natural over anything processed. WW is great for helping with portion control so I can eat healthy & natural but know when to say when! Good Luck! By the way, they are right about running. Now, I’m going to go make my gorgonzola & spinach spaghetti. I haven’t figured out the points yet! Ha!