Zucchini and gorgonzola pasta is a quick yet indulgent Italian dish, perfect when you crave something creamy without spending hours in the kitchen. The mild sweetness of zucchini balances beautifully with the bold, tangy flavor of gorgonzola, resulting in a comforting and satisfying meal for any occasion. Let’s see how to make it.
Vegetarian
Quick
Creamy
Vegetarian
Zucchini and Gorgonzola Pasta
Zucchini and gorgonzola pasta is a creamy and flavorful Italian first course made with sautéed zucchini and melted gorgonzola, perfect for a quick and satisfying meal.
Ingredients
- Penne pasta 300 g
- Zucchini 4
- Gorgonzola cheese 200 g
- Extra virgin olive oil as needed
- Salt to taste
- Black pepper to taste
- Dried oregano to taste
Tools
- Pan
- Pot
- Knife
- Wooden spoon
Instructions
- Wash and thinly slice the zucchini.
- Heat olive oil in a large pan and cook the zucchini with salt, pepper and plenty of oregano until tender.
- Cook the pasta in salted boiling water.
- Drain the pasta al dente and toss it in the pan with the zucchini.
- Add diced gorgonzola and stir until creamy.
- Serve immediately while hot.
Nutritional values (per serving)
Calories
520 kcal
520 kcal
Fat
22 g
22 g
Carbohydrates
58 g
58 g
Protein
18 g
18 g
Sugar
6 g
6 g
Fiber
4 g
4 g
Sodium
620 mg
620 mg
This post is also available in: Italiano (Italian)
