Summer, you know, is the ideal season for zucchinis. There are so many varieties. There are the light ones, the dark green ones, the elongated ones, the round ones. In short, if you haven’t figured it out yet, I love zucchinis and every year I ask my husband to grow them in our small garden. Whether it’s a Savory Pie or a Frittata, I always find a way to cook them. Today I prepared a really simple but at the same time very good pasta dish, pasta with zucchini and gorgonzola, and I’ll reveal some tricks to make it super creamy. Pasta with zucchini and gorgonzola is very easy to make and above all very quick. If you don’t like gorgonzola you can opt for another soft cheese. Ricotta is also good, but in that case add some extra spices. If you too, like me, love zucchinis, also try:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 zucchini
- 1/2 onion
- 3 teaspoons gorgonzola
- to taste oil and salt
- 250 g pasta (I used casarecce)
Tools
- Pan
- Pot with high sides
Steps
Cut the zucchini into chunks and sauté them with oil and salt together with the chopped onion for about 10 minutes.
Add the gorgonzola, turn off the heat, and mix well.
Let rest for 10 minutes.
Meanwhile, boil the pasta in plenty of salted water, for the time indicated on the package.
Drain the pasta, add 3 tablespoons of cooking water to the zucchini, and dress the pasta.
