Tortiglioni Florentine with Gorgonzola Cream Sauce
Tortiglioni Pasta Florentine made with crispy prosciutto and spinach in a rich gorgonzola cream sauce. An easy dinner loaded with flavor!
Course Dinner
Cuisine Italian
Keyword easy pasta recipes, spinach pasta
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 534kcal
Ingredients
1lbTortiglioni pastaor other pasta of choice
1tbspextra virgin olive oil+ 2 tbsp extra
6slicesprosciutto diced
1/2cuponionfinely diced
1/2cupfennelthinly sliced
4cupsspinachcoarsely chopped
16oz2% milkor half and half
1/2lbgorgonzola cheese (about 2 cups), crumbled
1/4cupfresh grated parmesan cheese
salt and pepperto taste
Instructions
Cook pasta according to package directions. Drain and set aside.
Heat olive oil into a medium skillet over medium heat. Cook prosciutto until browned and crisped, stirring often. Usually takes between 5-8 minutes. Transfer to a paper towel lined plate.
Heat olive oil into a large skillet or dutch oven over medium heat. Saute onion and fennel until softened, about 5 minutes. Stir in spinach and cook until wilted down, about 5 more minutes.
Pour in milk and heat for 5 minutes on medium high heat or until piping hot. Stir in gorgonzola and parmesan cheese. Stir until cheeses are melted.
Reduce heat and stir in cooked pasta, season with a pinch of salt and pepper.
Reduce heat to low and serve immediately, sauce thickens over time. Add additional milk to loosen sauce up if necessary, especially if you are re-heating the next day.