Tomato Gorgonzola Zucchini Pasta
Savor the blend of tomatoes, creamy gorgonzola, and fresh zucchini in this delightful pasta dish.
About this recipe
This Tomato Gorgonzola Zucchini Pasta is a creamy and satisfying meal perfect for a weeknight. The tanginess of gorgonzola complements the freshness of zucchinis and tomatoes, offering a gourmet experience with ease. Pair this dish with your favorite glass of white wine for an exquisite dining experience.
Ingredients
- 8 oz penne pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium zucchini, sliced into half moons
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled gorgonzola cheese
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, chopped
Directions
- 1
Bring a large pot of salted water to a boil. Add the penne and cook until al dente; drain and set aside.
- 2
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Add sliced zucchini and cherry tomatoes to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
- 4
Add the cooked pasta to the skillet, tossing to combine. Season with salt and black pepper.
- 5
Sprinkle crumbled gorgonzola cheese over the pasta. Stir gently until the cheese begins to melt and coat the pasta.
- 6
Serve hot, garnished with fresh basil leaves.
Chef's tip
For a creamier texture, you can add a splash of pasta cooking water to the skillet when melting the gorgonzola.
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