Gorgonzola, Lemon and Spinach Spaghetti

Based on 1 ratings

Allan Michael Smith

Community Member

“Make sure pasta is not overcooked by checking it often, it should still feel slightly hard when you remove it from the boil. Feel free to adjust lemon juice quantities if you like to feel it more acidic, and as mentioned give a go with the pickled lemon if you can find it, it makes for a great addition.”

Difficulty

Easy 👌
5
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
500 g spaghetti
500 g spinach
200 g Gorgonzola cheese
lemon (zest and juice)
8 cloves garlic
30 g basil
30 jarred pitted green olives
2 pinches chili flakes
3 tbsp olive oil
1½ tsp pickled lemon (optional)
Metric
Imperial
  • Step 1/7

    • 500 g spinach
    • 200 g Gorgonzola cheese
    • lemon (zest and juice)
    • 8 cloves garlic
    • 30 g basil
    • 30 jarred pitted green olives
    • 3 tbsp olive oil

    Pick the basil leaves and slice them juliene, cut olives into smaller pieces, thinly slice garlic cloves, zest and juice both lemons, crumble the gorgonzola into small pieces, make sure spinach is washed and put enough water (approx 2 liters) in high heat, with a couple large pinches of salt and a tbsp of olive oil.

  • Step 2/7

    • 500 g spaghetti

    Once water is boiling, cook your spaghetti whole according to the package (should be about 10-12 minutes).

  • Step 3/7

    Meanwhile, in a large pan or skillet, heat up the remaining 2 tbsp of olive oil over medium heat, and once hot saute your garlic for a few seconds. Add in your lemon zest and cut olives and leave for a few seconds more.

  • Step 4/7

    Next, start adding your spinach to the pan with the garlic zest olives mix. Add about a handful at a time and wait until it wilts before adding in the next batch. Repeat until all spinach is in the pan and wilted.

  • Step 5/7

    By the time spinach is ready, turn heat to low-medium. Your pasta should be almost ready at this point. When it is, use a mug to get a cup of water from the boiling pasta, drain the pasta and add it to the other pan.

  • Step 6/7

    Add the lemon juice, gorgonzola and basil leaves and mix throughly until everything looks incorporated. Leave on heat until gorgonzola fully melts.

  • Step 7/7

    • 2 pinches chili flakes
    • 1½ tsp pickled lemon (optional)

    Season to taste if needed, add in chili flakes if you fancy a bit of a kick, and try adding a bit of the pickled lemon here. I found that it really brings the lemon flavour up in this dish and makes for a nice addition, but, it is not required if you dont have it in hands. Serve and enjoy!