PASTA WITH ZUCCHINI AND GORGONZOLA CHEESE

Pasta with Zucchini and Gorgonzola Dolce

This recipe will surprise you with its creamy texture. The zucchini give this dish a light flavor, and the Gorgonzola Dolce instead of being dominant provides a slightly sharp taste which perfectly pairs with the vegetables.

VOTE

INGREDIENTS

  • 4 zucchini, cut into small cubes
  • 1 onion or shallot, finely chopped
  • 1 rib of celery, finely chopped
  • 2 tbs olive oil
  • 8 oz Gorgonzola Dolce, cut into cubes
  • salt
  • pepper
CATEGORY
First course
CUISINE
Italian Recipes
YIELD
4 servings
PREP. TIME
10 min.
COOK TIME
20 min.
TOTAL TIME
30 min.

This recipe will surprise you with its creamy texture. The zucchini give this dish a light flavor, and the Gorgonzola Dolce instead of being dominant provides a slightly sharp taste which perfectly pairs with the vegetables. You can use either short or long pasta, as you prefer.

ZUCCHINI

Instructions

GORGONZOLA DOLCE CHEESE

  • Bring the water to a boil.
  • Add salt to the water.
  • In a saucepan, heat the olive oil and fry the onion and the celery until they begin to turn transparent.
  • Add the zucchini and cook until they begin to soften.
  • Add a pinch of salt and pepper.
  • Add the pasta to the boiling water.
  • When the pasta is almost cooked, add the Gorgonzola Dolce and a ladleful of the pasta cooking water to the zucchini.
  • Stir for some minutes until the Gorgonzola cheese has melted completely.
  • Drain the pasta keeping a little bit of cooking water.
  • Add the pasta to the sauce and toss well.
  • If it is not creamy enough, add some cooking water.
  • Sprinkle with fresh pepper and serve.