Added to shopping list. Go to shopping list.
Ingredients20 m servings 730 cals
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
- Drain fusilli and toss with sauce. Serve immediately.
Per Serving: 730 calories; 33.9 g fat; 88.5 g carbohydrates; 21.3 g protein; 111 mg cholesterol; 293 mg sodium. Full nutrition
ReviewsRead all reviews 1