Spinach Fettuccine with Gorgonzola Sauce

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A Tasty Gorgonzola Treat

Looking for a change from the traditional fettuccine alfredo? Then try this! Recently when my friends and I took our annual road trip to Iowa, we tried this recipe. Gwynn’s brand new kitchen was ideal for shared cooking so we all pitched in. We had a blast, sipping a Cabernet Franc wine, a recent find from friend Michele.

A tasty, rich pasta dish, served with a crisp veggie-filled salad, was a perfect meal after a day spent exploring the area around Des Moines. Once you have the ingredients, it’s a quick dish to make too. The sauce can easily be done while the pasta is cooking. Any colored pasta would be good, though I think the fettuccine shape suits it. Spinach pasta has long one of my favorites. The Gorgonzola and Mascarpone cheeses blend well together.

Be sure to keep the pasta al dente and the broccoli cooked lightly so it maintains its bright color. You can add more or less as you like. To save even more time, I’d use my most loved appliance, Ninja Master Prep Professional to chop up the cheese and oregano.

This version is vegetarian, but if you like you could add some diced, cooked chicken to it as well. We all agreed it was delicious!

Spinach Fettuccine with Gorgonzola Cheese Sauce


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Serves: 4

  • 1 bag spinach fettuccine noodles, or a tri color pasta
  • 1 cup broccoli broken into small pieces
  • 1½ cup Mascarpone cheese
  • 1 cup Gorgonzola cheese
  • 1 tablespoon oregano, preferably fresh, finely chopped
  • 2 tablespoons butter
  • salt and pepper, to taste
  • fresh grated Parmesan to garnish
  1. Cook noodles al dente, according to package directions. Drain.
  2. Cook broccoli for 2 to 3 minutes in a little bit of water.
  3. Combine and melt cheeses in a large pan.
  4. Add oregano, salt and pepper.
  5. Add pasta and butter to cheese mixture, tossing gently to coat.
  6. Mix in broccoli.
  7. Divide onto 4 plates, then sprinkle with parmesan.

Stainless Steel Pasta Cooker Set

I like these pots that you can strain liquids from. The lids lock on, so when you go to drain the pasta you won’t need a third hand to keep the lid from slipping off. This set comes with two sizes too, perfect for pasta, veggies, even beans. We so often use the large 6 quart size for soups and roasts, but the smaller size is so handy too. Stainless steel is always a popular choice, used for decades. It cleans up easily and is wonderfully durable.

The Ninja Master Prep Professional

I love my Ninja Master Prep. You can read my review from the link above. I’ve added more pictures each time I find a new use for it. It has worked beautifully for every single thing I’ve tried so far, from crushing ice to blending frozen butter with flour. It’s impressive on everything I’ve tried so far and works so much faster than I would have expected. Use it to chop the Gorgonzola in seconds.


Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Mystery Suspense Reviews .

Author: Merry

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