- 3 to 4 Ounces spinach
- 6 Ounces package of whole wheat orecchiette (or any other small pasta shape)
- 1 Tablespoon olive oil
- 1/2 Cup crumbled gorgonzola cheese (or more)
- 1/4 Cup milk
- lemon half, juiced
- salt (to taste)
- pepper (to taste)
Bring salted water to a boil in your hot pot. Add your pasta and cook until al dente.
Rinse off the spinach. If desired, roughly chop your spinach into slightly smaller pieces.
In a small bowl, mix together the milk, gorgonzola, and the juice of the lemon half.
Once the pasta is done cooking, toss in the spinach, stir, and cook for about 10 to 15 seconds. Drain. Drizzle in the olive oil and pour in your gorgonzola sauce. Stir, and enjoy!