Lunch: Spaghetti with Walnuts, Gorgonzola, and Sun-Dried Tomatoes

Ingredients

1/2 c. sun-dried tomatoes packed in extra-virgin olive oil
2 clove garlic
1 lb. whole-wheat spaghetti
1 c. walnut pieces
6 oz. Gorgonzola Dolce
1/3 c. flat-leaf parsley
1/2 tsp. freshly-ground pepper

Instructions

Bring a large pot of salted water to a boil.
Cut tomatoes into thin strips; combine with 3 Tbsp of marinating olive oil from the jar and garlic in a large nonstick skillet over low heat. Cover skillet and sweat (slowly cook) mixture 10 minutes, stirring once or twice, until garlic is tender without browning. Remove tomatoes and garlic with a slotted spoon to a pasta bowl, and cover.
Meanwhile, add spaghetti to boiling water and stir a few times; cook according to package directions. Drain spaghetti, reserving about 1/2 cup of the cooking water.
Add walnuts to oil remaining in skillet and cook, stirring constantly on medium-high heat, until nuts are fragrant and lightly toasted, about 3 minutes.
Add spaghetti to skillet and toss with walnut mixture over medium heat until pasta is hot and evenly coated with walnuts; transfer to pasta bowl. Add Gorgonzola, parsley, black pepper, and reserved cooking water; toss again until cheese starts to melt. Serve immediately.

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