Fasta Pasta Gorgonzola with Spinach, Red Peppers, and Pine Nuts: A Weeknight Wonder

There are those nights, aren’t there? The kind where the clock ticks a little too fast, and the fridge seems to offer nothing but hopeful possibilities. It was one of those evenings that this Gorgonzola pasta came to life in my kitchen, born out of necessity and a pantry that, to my delight, held all the components for something truly special. The aroma that soon filled the air, a rich tapestry of creamy cheese, earthy spinach, and sweet peppers, was a testament to how serendipitous culinary moments can be. This dish isn’t just a meal; it’s a reminder that deliciousness often lies within reach, waiting to be unlocked.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4-6
• Yield: 1 large skillet dish
• Dietary Type: Vegetarian adaptable

Ingredients

Gathering the components for this dish is refreshingly straightforward, often requiring a quick scan of your refrigerator and pantry.

• 1 pound corkscrew macaroni (or other short pasta shape)
• 1 large whole boneless, skinless chicken breast (optional, for a heartier dish)
• 2 tablespoons olive oil, divided
• 3 large garlic cloves, peeled and thinly sliced
• 1 (8 ounce) bag pre-washed Baby Spinach
• 1 large red bell pepper, roasted, skinned, seeded, and cut into thin strips (bottled roasted red peppers work beautifully here too)
• 1 ½ cups chicken broth (preferably low-sodium)
• 1 bunch fresh basil, sliced into ribbons
• 8 ounces gorgonzola cheese, cut into 1-inch cubes (or another mild, creamy blue cheese)
• Salt and freshly ground black pepper to taste
• ⅓ cup pine nuts, toasted
• Freshly grated Parmesan cheese, for serving

Equipment Needed

You won’t need a battalion of specialized tools for this speedy supper.

• Large pot (for cooking pasta)
• Large sauté pan or skillet
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Tongs or large spoon for stirring

Instructions

The beauty of this dish lies in its speed and simplicity, transforming humble ingredients into a restaurant-worthy meal in under 30 minutes.

1. Cook the Pasta: Begin by bringing a large pot of generously salted water to a rolling boil. Add the corkscrew macaroni and cook for 10 minutes, or until it reaches that perfect al dente texture – tender yet with a slight bite. Once cooked, drain the pasta thoroughly.
2. Prepare the Chicken (if using): If you’re opting for the protein-rich version, cut the chicken breast into uniform ½-inch pieces. Sprinkle them with salt and pepper.
3. Sauté the Chicken: Heat 1 tablespoon of the olive oil in your large sauté pan over medium-high heat. Once shimmering, add the seasoned chicken pieces. Sauté them until they are just cooked through, which should take approximately 5 minutes. To prevent overcooking, remove the chicken and any accumulated pan juices to a separate bowl and set aside.
4. Sauté the Garlic: Return the same pan to medium-high heat and add the remaining 1 tablespoon of olive oil. Add the thinly sliced garlic cloves and sauté until they are translucent. It’s crucial here to do not allow the garlic to brown, as this can impart a bitter flavor to the dish.
5. Wilt the Spinach and Build the Sauce: Add the pre-washed Baby Spinach to the pan. Continue to sauté it until it is completely wilted. Pour in the chicken broth and add the roasted red pepper strips. Bring this mixture to a boil.
6. Melt the Gorgonzola: Reduce the heat to medium-high. Add the gorgonzola cheese cubes and the sliced fresh basil ribbons. Stir continuously over the heat until the cheese melts completely and the sauce is smooth and creamy.
7. Combine and Heat: Now, introduce the drained pasta, the cooked chicken, and any juices that collected in the bowl back into the sauté pan with the sauce. Stir thoroughly for about 1 minute, ensuring that the pasta and chicken are beautifully coated with the vegetable-cheese mixture.
8. Season and Serve: Season the pasta to your liking with salt and freshly ground black pepper. Divide the pasta evenly among serving plates. Sprinkle generously with the toasted pine nuts and freshly grated Parmesan cheese. Serve immediately to enjoy at its peak.

Expert Tips & Tricks

Elevate your Fasta Pasta Gorgonzola experience with these insider insights.

• Cheese Selection is Key: While Gorgonzola is classic, its intensity can vary. If you’re new to blue cheese or prefer a milder profile, opt for a Gorgonzola Dolce or even a Danish Blue. The goal is a creamy, tangy note, not an overwhelming punch.
• Roasting Your Own Peppers: While bottled roasted red peppers are a fantastic shortcut, if you have the time, roasting your own adds an unparalleled depth of flavor. Simply char them under the broiler or directly over a gas flame until the skins are blackened, then steam them in a covered bowl for 10-15 minutes before peeling, seeding, and slicing.
• Don’t Overcook the Pasta: The pasta will continue to cook slightly as it’s combined with the hot sauce. Aim for truly al dente when draining.
• Toasting Pine Nuts: To toast pine nuts, spread them in a dry skillet over medium heat and toss frequently until golden brown and fragrant. This takes only a few minutes, so watch them closely as they can burn quickly.

Serving & Storage Suggestions

This pasta is best served piping hot, straight from the pan, allowing the creamy gorgonzola sauce to envelop every piece of pasta.

• Serving: Present the pasta in shallow bowls, ensuring each portion is adorned with a generous scattering of toasted pine nuts and freshly grated Parmesan cheese. A simple side salad with a light vinaigrette provides a refreshing counterpoint to the richness of the pasta.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or chicken broth to help loosen the sauce and restore its creamy consistency. Alternatively, you can microwave individual portions. Be mindful not to overheat, as this can cause the sauce to separate.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving, assuming 4 servings and including the chicken.

Nutrient	Amount per Serving	% Daily Value
Calories	833 kcal
Calories from Fat	303 kcal
Total Fat	33.7 g	51%
Saturated Fat	12.7 g	63%
Cholesterol	59.6 mg	19%
Sodium	1148.5 mg	47%
Total Carbohydrate	93.7 g	31%
Dietary Fiber	6.2 g	24%
Sugars	5 g	19%
Protein	39.4 g	78%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

This recipe is a fantastic canvas for your own culinary creativity.

• Vegetarian Delight: Omit the chicken and use vegetable broth instead of chicken broth for a delicious meat-free meal.
• Greens Galore: If baby spinach isn’t your favorite, feel free to substitute with kale or chard, but allow them a little longer to wilt.
• Pepper Power: While red bell pepper adds sweetness and color, other roasted peppers like yellow or even a touch of Calabrian chili for heat can be used.
• Nutty Alternatives: If pine nuts aren’t available, toasted slivered almonds or walnuts offer a delightful crunch.

FAQs

Q: Can I make this dish ahead of time?
A: While best enjoyed fresh, you can prepare the sauce and cook the pasta separately and refrigerate. Reheat them gently together, adding a splash of liquid to revive the sauce.

Q: My gorgonzola sauce looks a bit clumpy, what went wrong?
A: Ensure your cheese is at room temperature and cut into smaller pieces. Stirring continuously over medium-high heat as it melts will help create a smooth emulsion. Avoid boiling the sauce vigorously once the cheese is added.

Q: Is there a way to make this dish lighter?
A: You can reduce the amount of gorgonzola and use a lower-sodium chicken broth. Serving larger portions of a side salad can also help balance the meal.

Q: What kind of pasta shape works best?
A: Corkscrew (fusilli) or other shapes with nooks and crannies, like rotini or penne, are ideal for catching the creamy sauce.

Q: Can I freeze this pasta dish?
A: It’s not ideal. The creamy sauce can sometimes separate or become watery upon thawing. It’s best to enjoy this dish fresh or as leftovers within a couple of days.

A Creamy Embrace

This Fasta Pasta Gorgonzola isn’t just a recipe; it’s an invitation to embrace simple pleasures and the magic that can happen in your own kitchen with just a few thoughtful ingredients. It’s the perfect antidote to a busy day, a dish that feels both comforting and a little bit elegant. So, the next time you’re looking for a quick, satisfying, and undeniably delicious meal, pull out this recipe. I have a feeling it might just become a beloved staple in your culinary repertoire, just as it has in mine. Enjoy every creamy, savory bite!