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.