Step 1

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and keep warm.

Step 2

Melt butter in a large soup pot over medium heat. Stir in Gorgonzola cheese until creamy, 3 to 4 minutes. Pour in heavy cream and cook, stirring frequently, until sauce has thickened, about 10 minutes. Add spinach and Parmesan cheese to sauce; cook until spinach is heated through and Parmesan is melted, 3 to 4 minutes.

Step 3

Place warm pasta into the pot with the sauce and toss evenly to coat. Season with salt and pepper.