Pasta with Gorgonzola and Zucchini

Pasta with gorgonzola and zucchini is a creamy and flavorful first course, a tasty way to combine the sweetness of zucchini with the intense flavor of gorgonzola. Here is the recipe to prepare this dish.

Ingredients

• 320 g of pasta (penne, fusilli, or farfalle work well)
• 200 g of sweet gorgonzola
• 2 medium zucchini
• 1 small onion
• 100 ml of cooking cream
• Extra virgin olive oil (to taste)
• Salt and pepper (to taste)
• Grated Parmesan (optional for serving)
• Chopped walnuts (optional for a crunchy touch)

Preparation

1. Wash the zucchini and cut them into rounds or cubes, depending on your preference.
2. Thinly slice the onion and let it soften in a pan with a drizzle of extra virgin olive oil. When the onion is soft and translucent, add the zucchini.
3. Cook the zucchini over medium heat until tender, then season with salt and pepper to taste.
4. Meanwhile, bring a pot of salted water to a boil for the pasta and cook the chosen pasta according to the package instructions until al dente.
5. In a separate pan, add the gorgonzola cut into pieces and let it melt over low heat. If needed, add a little milk or cooking cream to make the sauce smoother and more homogeneous.
6. Add the zucchini to the gorgonzola and pour in the cream to create a creamy sauce. Taste and adjust salt and pepper if necessary.
7. Drain the al dente pasta, reserving a bit of cooking water, and add it to the pan with the gorgonzola and zucchini cream. Mix well over medium heat for a few minutes, adding a little reserved cooking water if the sauce is too thick.
8. Serve the pasta hot, with a sprinkle of Parmesan and, if you like, a handful of chopped walnuts for a contrast in textures.

Notes:

This recipe can be easily adapted to your tastes. If you want a lighter version, you can reduce the amount of gorgonzola and cream, or add some fresh arugula at the end for a peppery note.

Enjoy your meal!