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Spinach pasta with savoy cabbage & gorgonzola

Spinach pasta with savoy cabbage & gorgonzola

By Ava Roy
10’ Prep time
15’ Cook time
25’ Total time
433 Calories
4 Serving

Summary

Our spinach pasta with savoy cabbage and gorgonzola is a quick and easy weekday dinner. for added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.
Ava Roy 0 Followers

Step by Step

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Step 1

Heat the oil in a large, wide pan set over a medium heat. Finely slice the shallots and fry them for 8 minutes until lightly golden. Crush and stir in the garlic, cooking for 1 minute, then add the honey, cabbage and 3 tbsp water; fry for another 3-4 minutes until just wilted. Add the lemon zest and season.
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Step 2

Meanwhile, simmer the pasta in a pan of boiling salted water for 8 minutes. Scoop out a cupful of the cooking liquid, then drain. Tip the pasta into the wide pan with 3 tbsp of the cooking liquid; toss everything together over a high heat. Fold through small pieces of the gorgonzola, check the seasoning and serve immediately with a squeeze of lemon juice.
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Step 3

For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.

Ingredient

  • Lemon
    Lemon
    0.5
  • Olive oil
    Olive oil
    1 tbsp
  • Garlic cloves
    Garlic cloves
    2
  • Savoy cabbage
    Savoy cabbage
    1
  • Seeds of change organic spinach trottole pasta
    Seeds of change organic spinach trottole pasta
    250 grams
  • Honey
    Honey
    1 tsp
  • Gorgonzola piccante
    Gorgonzola piccante
    75 grams
  • Echalion shallots
    Echalion shallots
    2

Nutrition Facts

View nutrition facts
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