Gorgonzola & Spinach Spaghetti

Gorgonzola & Spinach Spaghetti

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
Serves 4-6
Preparation: 15 mins – Cooking: 10 mins

Gorgonzola & Spinach Spaghetti

  • 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
  1. Add the spaghetti to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
  2. 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.
  3. 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.
  4. Drain the pasta thoroughly and add to the sauce. Toss well to mix.
  • 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.

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  1. says

    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!

  2. Heather says

    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,

  3. says

    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!

  4. says

    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) :)

  5. says

    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 😉

  6. says

    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!!

  7. Joanne says

    That looks wonderful and the recipe is very inviting, both for the end result and the time involved. Thanks for sharing!

  8. says

    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.

  9. says

    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!

  10. says

    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

  11. Carrie says

    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!


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