This winter will not end. I don’t even know what to make of it anymore. One day it’s 50 degrees, the next we get a bunch of snow dumped on us. Then it gets warm and melts, but as soon as that happens, the next polar vortex comes roaring in and it’s lather, rinse, repeat. I’ll admit, at the risk of you maybe wanting to smack me, that I don’t hate it. I actually really like to bundle up and watch the snow gently blanket the shapes outside, and I never get tired of the whispery sound of it falling. Also, when it snows and I have to work from home, I get back two hours that I usually spend commuting. That opens up a block of time to make dinner that I don’t usually get, which means a departure from the usual slapdash beans and veggies and rice thrown together in one pot (not that there’s anything wrong with that!).
This rich and creamy (but surprisingly not all that unhealthy) spaghetti dish was the product of one of those days – home with a bit more time than usual to make dinner, with a pile of leftovers taking up room in the fridge. I loved this – the sharp creaminess of the gorgonzola in the sauce, with onions, kale, and sun-dried tomatoes adding deep flavors, make this taste like an occasion meal. It’s fancy comfort food at its best, and perfect for yet another snowy night.
- 1 lb pasta of choice (I used whole wheat spaghetti)
- 2 Tbsp olive oil
- ½ of a medium onion, diced
- 1 garlic clove, minced
- 2 Tbsp all-purpose flour
- 1½ cups skim milk
- 1 cup (about 4 oz) crumbled gorgonzola cheese
- ¼ cup sun-dried tomatoes in oil, dried and chopped
- 3 cups kale, stems removed, chopped
- Salt, pepper, and red pepper flakes to taste
- Fill a large stockpot with water and bring to a boil. Cook pasta according to package directions.
- Heat olive oil in a saucepot over medium heat. Add onion and cook until translucent and softened (7-8 minutes) stirring frequently. Add the garlic and cook for 1 minute.
- Stir in the flour and cook, stirring constantly, until it's lightly browned and has a nutty smell - be careful not to let it burn. Whisk in milk and cook, stirring frequently, until thickened (you should be able to coat the back of a spoon). Lower heat and stir in kale. Cook 3-4 minutes, until wilted. Add gorgonzola, sun-dried tomatoes, salt and pepper. Stir until cheese is melted. Stir in hot pasta, sprinkle with red pepper flakes if desired, and serve.
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