A creamy pungent Gorgonzola sauce lightly coats linguine, prosciutto and spinach in this easy to make Linguine with Gorgonzola, Prosciutto and Spinach recipe.


We just celebrated our anniversary.  It has been 7 years since Laudalino and I met.  I guess it is true, time flies when you are having fun as well as it stands still when you are with the one that you love.  I still remember the first time I saw him; his boyish good looks, dark thick wavy hair, he had blue jeans on with brown shoes (yes, I am a shoe girl) and a brown and cream checked shirt;  I instantly thought he was cute but thought, “brown?”  He took me to dinner which I normally never did on a first date, I broke all rules of coffee or a drink, only on the first date.  I knew, just from conversations and emails, that this would be a different and halfway through dinner, my heart felt the same!

This year for dinner I wanted to recreate the evening where I first cooked for him but creating the same meal.  My friend, Evelyn, makes this outstanding linguine dish, that I made 7 years ago.  I knew it would be the perfect meal, as I wanted to make something that would be simple and where I would be able to talk to him while cooking.  He arrived with flowers and a bottle of wine.  I started the evening with some Roquefort cheese, a baguette and a bottle of wine, while I prepared dinner.  I remember us talking and laughing and just enjoying each other’s company.  When it came time to sit down to eat, I reached around, to grab the remainder of the baguette to have with dinner.  I reached and I reached ….. nothing!  I could not believe this man had eaten an entire baguette, not even a crumb was left.  We still laugh about it and how he can not stop, he has to finish everything, hence one reason you will very rarely find a leftover in our house!

Tonight we started with a nice French wine, Roquefort with truffle honey drizzled over and a baguette, well, half of a baguette.  After 7 years I know better and I always hide the other half for dinner!


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Linguine with Gorgonzola, Prosciutto & Spinach


  • 1lb dried linguine- I used pappardelle pasta
  • 1lb fresh spinach
  • 1/2 lb thinly sliced prosciutto, cut into 1/2″ pieces
  • 2 tablespoons garlic
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh oregano
  • 3/4 olive oil
  • 1/2 lb crumbled gorgonzola
  • kosher salt, to taste
  • fresh cracked pepper, to taste
  • 1/2 cup toasted pine nuts
  • parmesan

How To:

  1. Boil linguine, until al dente.
  2. In a large skillet, cook prosciutto, garlic, basil and oregano in 1/2 cup oil over moderately high heat, stirring until lightly browned, about 3 minutes.
  3. Drain pasta in a colander.
  4. Return pasta to pot and toss with remaining 1/4 cup oil, prosciutto mixture, 1/2 of the spinach and gorgonzola.
  5. Season pasta with salt and pepper.
  6. Arrange the reserved spinach leaves on 4 plates.  Mound pasta on spinach and sprinkle with pine nuts.
  7. Garnish with basil leaves and parmesan.
  8. Serve.
  9. Eat.


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