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In a pasta pot, bring water to a boil and add salt.
Heat a deep Pan to medium high and add olive oil
Add onion and sauté till translucent
Add spinach, garlic and season with salt, sauté and mix to coat spinach with olive oil till spinach has cooked down. Add nutmeg. Lower heat to medium.
Add cream to spinach and reduce till sauce thickens. It should coat the back of a spoon.
Add pasta to boiling water. Cook pasta a little under al dente since it will be added to the sauce and continue to cook.
Add Parmagiano Regiano (save 2 tablespoons for later) and Assiago cheeses to spinach&cream mixture.
Add one ladle of pasta water to sauce and stir to incorporate. Taste for salt and pepper. Lower heat to low.
Drain pasta and add to sauce, mix. Turn off heat and add crumbled gorgonzola, mix well.
In separate clean pan combine breadcrumbs, the saved parmagiano reggiano and sprinkle with olive oil. Toast over low flame or in 350 oven. Watch carefully so not to burn. Set aside. Toast until nutty.
Plate the pasta sprinkle with breadcrumbs and toasted almond slivers. Serve.
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