Pasta con Zucchine e Gorgonzola Recipe Guide

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Pasta con Zucchine e Gorgonzola 

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Skillet or frying pan
• Colander for draining pasta
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Ingredients

  

• Ingredients
• 300 g 10.5 oz pasta (spaghetti, penne, or your choice)
• 2 medium zucchinis sliced into thin rounds
• 150 g 5.3 oz gorgonzola cheese, crumbled
• 2 cloves garlic minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)
• Optional: 1/4 cup of cream for extra creaminess

Instructions

 

• Method
• Cook the Pasta:
• In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
• Sauté the Zucchini:
• While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the sliced zucchinis and sauté for about 5-7 minutes until they are tender and lightly browned. Add the minced garlic and cook for an additional minute, being careful not to burn it.
• Combine Ingredients:
• Reduce the heat to low and add the cooked pasta to the skillet with the zucchini. Toss gently to combine. Crumble the gorgonzola cheese over the pasta and add a splash of the reserved pasta water to create a creamy sauce. Stir until the cheese melts and coats the pasta. If you want an even creamier sauce, add the optional cream and mix well.
• Season:
• Taste and season with salt and pepper as needed. If the pasta seems dry, add more reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
• Serve:
• Divide the pasta among plates and garnish with freshly chopped parsley. Serve immediately, and enjoy your delicious Pasta con Zucchine e Gorgonzola!
• Variations and Tips
• Protein Addition: You can add grilled chicken or shrimp for extra protein.
• Vegan Option: Substitute gorgonzola with a plant-based cheese or nutritional yeast and use a vegan cream alternative.
• Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive individuals.
• Extra Veggies: Consider adding spinach or arugula for more greens.

Keyword Pasta, Pasta con Gorgonzola , Pasta con Zucchine

Pasta con Zucchine e Gorgonzola is a delightful Italian dish that perfectly balances the creamy richness of gorgonzola cheese with the light freshness of zucchini. This recipe is not only delicious but also quick and simple to make, making it ideal for both busy weeknights and casual gatherings with friends. From my own personal experience, I find that this dish showcases how a few quality ingredients can come together to create something truly special.

Let me show you how I make this creamy pasta that’s sure to impress.

Notes on What to Expect

Expect a delightful blend of creamy, savory flavors complemented by the freshness of the zucchini. The gorgonzola adds a rich, tangy note that elevates this dish beyond your usual pasta meals. It’s a comforting yet sophisticated dish that can be enjoyed by everyone.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 450 kcal
• Cost of Ingredients: Around $12-15 (varies by location)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot for boiling pasta
• Skillet or frying pan
• Colander for draining pasta
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Zucchine e Gorgonzola  now.

Ingredients

• 300g (10.5 oz) pasta (spaghetti, penne, or your choice)
• 2 medium zucchinis, sliced into thin rounds
• 150g (5.3 oz) gorgonzola cheese, crumbled
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1/4 cup of cream for extra creaminess
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Zucchine e Gorgonzola  now.

Method

1. Cook the Pasta:
   • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
2. Sauté the Zucchini:
   • While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the sliced zucchinis and sauté for about 5-7 minutes until they are tender and lightly browned. Add the minced garlic and cook for an additional minute, being careful not to burn it.
3. Combine Ingredients:
   • Reduce the heat to low and add the cooked pasta to the skillet with the zucchini. Toss gently to combine. Crumble the gorgonzola cheese over the pasta and add a splash of the reserved pasta water to create a creamy sauce. Stir until the cheese melts and coats the pasta. If you want an even creamier sauce, add the optional cream and mix well.
4. Season:
   • Taste and season with salt and pepper as needed. If the pasta seems dry, add more reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
5. Serve:
   • Divide the pasta among plates and garnish with freshly chopped parsley. Serve immediately, and enjoy your delicious Pasta con Zucchine e Gorgonzola!

Variations and Tips

• Protein Addition: You can add grilled chicken or shrimp for extra protein.
• Vegan Option: Substitute gorgonzola with a plant-based cheese or nutritional yeast and use a vegan cream alternative.
• Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive individuals.
• Extra Veggies: Consider adding spinach or arugula for more greens.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Zucchine e Gorgonzola  now.

Nutritional Information Per Serving

• Calories: 450 kcal
• Protein: 15g
• Carbohydrates: 50g
• Fat: 20g
• Fiber: 3g

Final Thoughts

I hope this guide has made making Pasta con Zucchine e Gorgonzola seem a little less daunting! Have you tried it before? Please be honest and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking!