Pasta Gorgonzola

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 large carrot(s)
• 2 zucchinis
• 150g Gorgonzola
• 200 ml cream
• 50 ml white wine
• salt and pepper
• nutmeg
• Sugar
• 400g pasta
• salt water
• Oil for sautéing

Instructions

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

Pasta with Gorgonzola sauce, zucchini and carrots

Cut the zucchini and carrots into thin strips. Finely chop the onion and garlic, and dice the Gorgonzola. Briefly sauté the onion and garlic in the oil, then deglaze with white wine. First, add the carrots and simmer for 2 minutes, then add the zucchini and cream. When the cream comes to a boil, add the Gorgonzola and melt it. I then add about 100 ml of the pasta water to the sauce. Season with salt, pepper, nutmeg, and a pinch of sugar, and simmer until the vegetables are tender enough to bite. Drain the pasta and serve with the sauce.