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Whole wheat pasta with Gorgonzola sauce and zucchini

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Ingredients for 4 servings:

  • 500 g whole wheat pasta
  • 1 m.-large zucchini
  • 1 small onion(s)
  • 150 ml white wine
  • 200g Gorgonzola
  • 200 ml cream
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

fast and healthy

Cook the pasta until al dente. Grate the zucchini and sauté in a pot or deep pan with oil. Add the finely diced onion and sauté briefly over high heat. Deglaze everything with the white wine and bring to a boil over high heat, stirring frequently. Then add the diced Gorgonzola, reduce the heat, and melt the cheese, stirring occasionally. Stir in the cream and bring to a boil. Season the sauce with salt and pepper. Add the pasta to the sauce and add 2-3 ladles of pasta water. Stir frequently and season to taste at the end.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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