Gorgonzola Pasta

While in Columbus for work, I had a great little dish from Spagio in the Grandview Heights area.

It inspired me to test this out and it worked pretty well:

1 large red pepper
half a large bag of fresh spinach
1 wedge gorgonzola cheese
1/2 cup white wine
olive oil
red pepper flakes
salt
1 box farfalle

Start boiling water for pasta first. I then sauteed the red pepper in a pan on high heat until it blistered a bit, then turned it down and added the fresh spinach. I let the veggies cook down until nearly done.

When the pasta was done I added about 3 cups of it to the pan with the veggies (saved the rest to make basic alfredo for the kids). I splash in the wine and sprinkled a bit of salt and red pepper flakes and at the end, I shredded the gorgonzola and stirred another couple of minutes longer so the cheese slightly melted and blended into a kind of sauce. Worked out well!