Vegetable Pasta with Sherry Gorgonzola Cream Sauce

Remember that time when I said everything on here would be relatively healthy?

Welp, relatively was the operative word in that promise.  Also: it’s cold outside, and you deserve it.

Vegetable Pasta with Sherry Gorgonzola Cream Sauce

• about half a box of pasta
• olive oil
• 1 tablespoon butter
• 1/2 red onion, sliced
• salt, pepper + crushed reds
• 3-4 tablespoons sherry
• large handful spinach
• large handful kale
• about 1/3 cup cream
• 2-3 oz gorgonzola, crumbled
• optional: parsley, parmesan

1. Bring a pot of salted water to a boil and cook pasta to al dente.  Reserve a little bit of the starchy water for the sauce.
2. Heat the olive oil and the butter in a saute pan over medium heat.  Add the onions, some salt, some crushed reds and gently cook the mixture as the pasta cooks (about 10 minutes or so).
3. Add the sherry and cook off the alcohol; add the starchy water, cream, gorgonzola, spinach, and kale.  Add the pasta and bring the mixture to a quick boil to thicken the sauce.
4. Serve immediately, topped with a bit of parsley and/or parmesan.  Contemplate going for a run…tomorrow.

The Verdict:

As you’ll note from the menu plan earlier this week, this wasn’t part of our plan this week.  This was a hail Mary after the Husband wasn’t able to make it home for dinner – it just didn’t feel right to make the asparagus tart without him!  Which also means this isn’t a “recipe” – this is a mix+match based on what’s in your fridge.  Sometimes, that’s just how you have to roll.