Pappardelle with zucchini and Gorgonzola

Ingredients for 4 servings:

• 400 g pasta (pappardelle)
• 1 tbsp olive oil
• 3 small zucchini, sliced
• 1 garlic clove(s)
• salt and pepper
• 3 tbsp white wine
• ½ tsp broth, granulated
• 120 g Gorgonzola, diced
• ½ bunch parsley, finely chopped
• 40 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pappardelle in boiling salted water until al dente. Heat the oil in a pan and sauté the zucchini, then cook over low heat for 3-5 minutes. The zucchini should still have some bite. Season with salt and pepper, and add the garlic. Add the white wine and granulated stock. Add the Gorgonzola. Melt the cheese over low heat while stirring. Mix the parsley and pappardelle into the zucchini sauce and serve. Garnish with a little Parmesan cheese and freshly ground black pepper, if desired.