I whipped together the gorgonzola sauce using ingredients I had on hand: crumbled gorgonzola cheese, 2% milk, and lemon. I recently encountered a gorgonzola cream sauce that used gorgonzola (duh), cream (duh), and nutmeg (delicious), so you might like to try nutmeg instead of lemon. I think goat cheese would be pretty amazing along with some chopped roasted red pepper, which is not unlike my favorite pasta salad recipe. You could also go with a simple butter and garlic sauce, pasta, and steamed greens!
6 to 8 ounces of spinach (or other fresh greens)
12 ounce 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
one lemon, juiced
salt and pepper
Bring a big pot of salted water to a boil. Add your pasta and cook until al dente, according to the directions on the box.
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 one lemon.
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!