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Pasta with Zucchini and Gorgonzola Dolce

Marc Coffey

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.

INGREDIENTS

4 servings

PREP. TIME 10 min.
COOK TIME 20 min.

 You can use either short or long pasta, as you prefer.

  • 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

Instructions

  • 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.