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<Recipe recipeId="49067" locale="en">
<RecipeHeader>
<RecipeTitle>SPAGHETTI - Spaghetti with Fresh Spinach and Gorgonzola</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
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<IngredientList>
<IngredientText>Spaghetti with Fresh Spinach and Gorgonzola
Ingredients:</IngredientText>
<Ingredient id="1832" quantity="4.0" unit="ounces" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="ounces">4 ounces</IngredientQuantity>
<IngredientItem>Gorgonzola</IngredientItem>
<IngredientComment>at room temperature</IngredientComment>
</Ingredient>
<Ingredient id="1759" quantity="4.0" unit="tablespoons" comment="unsalted" defaultState="true" weightGram="14.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="tablespoons">4 tablespoons</IngredientQuantity>
<IngredientItem>unsalted butter</IngredientItem>
<IngredientComment>at room temperature</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="8.0" unit="cups" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="8.0" unit="cups">8 cups</IngredientQuantity>
<IngredientItem>firmly packed trimmed young</IngredientItem>
<IngredientComment>fresh spinach</IngredientComment>
</Ingredient>
<Ingredient id="2144" quantity="2.0" unit="tablespoons" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>extra virgin olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1819" quantity="2.0" unit="teaspoons" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="teaspoons">2 teaspoons</IngredientQuantity>
<IngredientItem>sea salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="898" quantity="1.0" unit="pound" comment="dried" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="pound">1 pound</IngredientQuantity>
<IngredientItem>dried spaghetti</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1998" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>spaghettini</IngredientItem>
<IngredientComment>alternative</IngredientComment>
</Ingredient>
<Ingredient id="1151" quantity="12.0" unit="large" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="12.0" unit="large">10 to 12 large</IngredientQuantity>
<IngredientItem>fresh basil leaves,</IngredientItem>
<IngredientComment>(optional)</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Preparation:

Bring a large pot of water to a boil for the pasta.
In a small bowl, mush together the Gorgonzola and butter until you have a smooth paste. Set aside but do not refrigerate.

Wash the spinach in plenty of cold water. Drain in a colander, leaving the water clinging to the leaves.

Heat the olive oil in a large straight-sided skillet over moderately high heat. Add the spinach and 1 teaspoon of the salt. Toss the spinach with tongs until it has wilted. Taste it and add more salt if necessary. Turn off the heat, but keep the spinach warm on the side of the stove.

Generously salt the pasta water and drop in the spaghetti. Cook at a rolling boil, stirring often, until al dente. Drain the pasta, reserving about 1 cup of the cooking water. Transfer the spaghetti to the skillet and toss with the spinach. Add the Gorgonzola-butter mixture and toss to coat each strand of spaghetti. If the pasta seems dry, add a bit of cooking water and toss again. Add as much of the cooking water as you need to make a creamy consistency. If you have fresh basil, tear the leaves and toss into the spaghetti. Serve right away.
</RecipeText>
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