Pasta with pumpkin, broccoli, and gorgonzola is a quick improvised main dish, but tasty and delicious from the combination of these vegetables made creamy by the cheese.
And again today the pumpkin is the star, well I told you I still have quite a bit to finish, coming home late I asked myself what should I make for lunch?
I opened the fridge and found this pumpkin to use, some leftover broccoli florets, and a white zucchini, got to work, and quickly came up with this delicious pasta dish that, with the strong and creamy taste of gorgonzola, made it even more appetizing.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Pasta with Pumpkin, Broccoli, and Gorgonzola
- 3.5 oz Pumpkin
- 5 florets Broccoli
- 1 White Zucchini
- 1.75 oz Gorgonzola
- 3 tbsps Grated Grana Padano
- to taste Olive Oil
- to taste Salt
- 1 Onion
- 5.25 oz Short Grooved Pasta
Tools
- 1 Pan
- 1 Pot
- 1 Stovetop
Preparation for Pasta with Pumpkin, Broccoli, and Gorgonzola
Peel the pumpkin and zucchini, wash them under running water and then cut them into small cubes. Also wash the broccoli florets and cut them into thin strips.
Take a pan, pour in some oil and the chopped onion, let it brown for a few minutes, then add the pumpkin, zucchini, and broccoli, sauté over high heat for a few minutes, then pour in half a glass of water, salt, and cook over low heat for about 10 minutes.Meanwhile, in another pot, bring water to a boil, salt it, and cook the pasta, I used mezze maniche, but you can use a different shape.
At the end of cooking, add the gorgonzola to the vegetables, drain the pasta, leaving a few tablespoons of cooking liquid, and add it to the pan with the sauce, mix well, add the Grana Padano, blend everything well and serve hot.
Notes
FAQ (Frequently Asked Questions)
Can I substitute the gorgonzola?
Yes, you can use another creamy cheese of your choice!
