Zucchini – Tomatoes – Gorgonzola – Pasta

Ingredients for 4 servings:

• 2 small zucchini, peeled and finely diced
• 1 onion(s), red, finely chopped
• 3 large tomatoes, stems removed and finely diced
• 150 g Gorgonzola, creamy
• 200 ml cream, cremefine, or sour cream
• ½ tsp broth, granulated
• Salt
• Herbs as desired (basil, frozen Italian herbs or fresh from the garden
• 500 g Penne Rigate
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

à la floo

Cook the pasta in plenty of salted water until al dente. Sauté the onion in olive oil, add the zucchini, and lightly roast. After a few minutes, add the diced tomatoes. Then add the cream and Gorgonzola, simmer until the sauce is thickened, and season with herbs and spices. Drain the penne, toss with the sauce, and serve immediately.