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 the 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 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 slices or cubes, depending on your preference.
2. Thinly slice the onion and sauté it in a pan with a drizzle of extra virgin olive oil. Once 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, boil a pot of salted water for the pasta and cook the chosen pasta according to the package instructions to achieve al dente.
5. In a separate pan, place the gorgonzola cut into pieces and let it melt over low heat. If necessary, help it along with a bit of milk or cream to make the cream smoother and more homogeneous.
6. Combine the zucchini with the gorgonzola and add cream to create a creamy sauce. Taste and adjust the seasoning with salt and pepper if needed.
7. Drain the pasta al dente, reserving some of the cooking water, and pour it into the pan with the gorgonzola and zucchini cream. Mix well over medium heat for a few minutes, adding a little of the 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 according to your tastes. If you want a lighter variant, you can reduce the amount of gorgonzola and cream, or add a bit of fresh arugula at the end for a peppery note.

Bon appétit!