John Myers
Fusilli with Gorgonzola and Zucchini
The perfect fusilli with gorgonzola and zucchini recipe with a picture and simple step-by-step instructions.
- 350 g Fusilli
- 3 tbsp Olive oil
- 350 g Zucchini, cut into strips
- 1 Garlic clove, finely chopped
- 250 ml Milk
- 150 ml Water
- 4 tbsp Sauce thickener, light
- 250 g Gorgonzola, mashed
- Salt, pepper, possibly chilli
- Bring lightly salted water to the boil in a saucepan and cook the pasta until al dente.
- Meanwhile, heat the olive oil in a large saucepan. Steam the zucchini for 5 minutes. Add the garlic and cook for another 2 minutes.
- Add the milk, water and sauce thickener and bring to the boil. Stir in the cheese over low heat. The sauce must no longer boil. Season to taste with salt, pepper and possibly chilli.
- Drain the pasta and turn it thoroughly in the sauce. Serve immediately.
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