The recipe that Vale

Day of racing and confusion: I went to the tire to change the tires of the car completely forgetting to have a dentist appointment. Or rather, believing that today was December 4 and not 5! I'm beginning to falter ... The recipe that I want to write is a dish expressed, to do at the time. It is full of penne with spinach, ham and gorgonzola, a first quick and strong flavor, airbox express made with fresh, seasonal vegetables. Integral penne with spinach, ham and gorgonzola This is one of those dishes that I personally give me so much satisfaction: the first is a balanced, tasty and healthy at the same time, prepared with seasonal vegetables just burned (so keep intact all the characteristics nutritional) and whole wheat pasta, rich in fiber. A condiment certainly tasty thanks all'impego of prosciutto and gorgonzola, but faster and less damaging than a meat sauce cooked for hours. INGREDIENTS for 2 persons: - 180 grams of penne integrals - 250 grams of fresh spinach - 1 clove garlic - 80 grams of spicy gorgonzola - grated Parmesan to taste - ham cubes (I used a gambuccio) - extra virgin olive oil to taste - salt taste PROCEDURE:
- Wash and drain the spinach - boil water for cooking pasta - coarsely chop the spinach - salt the water that bubbles - drop the pasta for the time indicated on the package - in a large skillet heat 2 tablespoons oil - fry the 'garlic - add the spinach in a pan and saute for a few minutes - remove the garlic - drain the pasta and pour into the pan - add a ladle of the cooking water, add salt and stir in a couple of minutes to tie the sauce - add the diced gorgonzola stirring - extinguish the fire - sprinkle of parmesan - add the diced ham, stir and serve one last time
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