A healthy, quick and easy spaghetti dinner packed with gorgonzola, lemon and spinach. The sauce is light but creamy, and coats every spaghetti noodle with an amazing flavor. Eating your greens has never been more delicious, and it only takes as long to make as the pasta takes to cook!
This spinach spaghetti was born out of a “kitchen sink” dinner where I threw a ton of random stuff together with spaghetti and declared it the best spaghetti ever. For the sake of this blog version, I’ve gotten rid of some of the truly random additions and pared it down to the core of what made it so good. Gorgonzola. Lemon. Spinach.
Oh, and olives. The olives didn’t need to go into the title, but they DO need to go into yo’ pasta. Do not be forgetting the olives.
The end result is surprisingly light but and very flavorful. There’s a strong umami blue cheese taste going on around here.
It’s also quick to make. You will make your lemon-y, olive-y, garlicky spinach in a big pan while your spaghetti is cooking. Then add your spaghetti once it’s cooked, add in the gorgonzola, toss through, serve. It’s one of those magical pasta recipes where it only takes as long to make as it takes to cook your spaghetti. Winning.
Gorgonzola is indulgent for sure, but a little goes a long way here and all in all, I’d consider this a pretty healthy dinner. It will satisfy your cravings for creamy, cheesy pasta without being too sickly. A pretty rare gift from the food gods!
I hope you enjoy it as much as we did!
Lemon, Gorgonzola & Spinach Pasta
- 1 Tbsp Olive oil
- 350 g (12 oz) dried spaghetti
- 4 cloves of garlic, crushed
- 15 kalamata olives, sliced
- 250 g (9 oz) fresh spinach leaves, washed
- 1 lemon, juiced and zested
- 1 bunch fresh basil
- 150 g (5 oz) crumbled gorgonzola
- Start cooking your spaghetti according to the package instructions.
- Meanwhile, prepare your spinach. In a large, wide pan or skillet, heat olive oil and saute your garlic, lemon zest and olives for a couple of minutes until the garlic is soft.
- Add the spinach, 1-2 handfuls at a time. Stir through the garlic mixture, and as the spinach wilts, you will have room to add more. Once all of the spinach is in the pan, add the lemon juice and mix through.
- Once the spaghetti is cooked, use a mug to take a little bit of the cooking water out of the pan and set aside.
- Add the spaghetti to the spinach. Over a low heat, mix through the spinach mixture and then add the basil and blue cheese. Keeping mixing with a low heat, until the blue cheese melts.
These are all the things I love. So YUM! Gorgonzola is one of my favorite cheeses and it sounds perfect in this recipe.
Me too – gorgonzola is the best! A couple years ago I stupidly went to Italy 5 months pregnant so couldn’t eat any, and that was a sad time.
I cooked this for a gal pal and it was delish! Thank you xx
Yay! So happy to hear this 🙂
You have combined the best flavors for this dish! They all compliment each other so well! Bonus that’s it’s easy to make too!
This looks perfect, I love all the flavours in there!
Oh I absolutely love this dish. It’s fresh, light and perfect for this hot weather here in Florida!
Definitely great for Florida weather and eating outside! I grew up in Orlando, and I am missing it right now because London is still stuck in winter mode 🙁
This sounds so good! Pinned to try ASAP! For some crazy reason my husband isn’t into blue cheese so I often end up subbing goat cheese, and it sounds like it would work well here. Thanks for the inspiration!
Whaaaaaaat. He is missing out on all the fun! Goat cheese would be awesome in this though, I may have to try that myself next time.
I have gorgonzola in the fridge right now for a salad. I know where the leftovers are going!
This was delicious! I would have never thought of combining lemon with blue cheese, but I haven’t been disappointed yet with a recipe from this blog, so I figured I’d give it a try. And, wow! Just spectacular, and so simple to make. Next time I have friends for dinner, I know what we’ll be having 🙂
Gorgonazola has DOP status and contains rennet so cannot be vegetarian. There are Gorgonzola alternatives.
Indeed. I used to buy a gorgonzola that had a “V” on the packaging, which will have been mistake, and this recipe was from that era. I use generic soft blue cheeses that use vegetarian rennet now.