Best Gorgonzola Pasta Sauce Recipes

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GORGONZOLA PASTA SAUCE



Gorgonzola Pasta Sauce image

Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.

Provided by Amy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ cups dry white wine
1 ¼ cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled
1 pinch ground nutmeg
black pepper to taste

Steps:

  • In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE



Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Provided by Brian Graves

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  • Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  • Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g

PASTA WITH GORGONZOLA SAUCE AND RADICCHIO



Pasta with Gorgonzola Sauce and Radicchio image

This rich and flavorful sauce is the perfect match for bitter radicchio. It is incredibly easy to make and goes well with any type of (preferably fresh) pasta. My favorite pasta to have this with is gnocchi. The light and fluffy potato pasta goes well with the rich sauce. Garnish with Parmesan cheese and parsley.

Provided by MelanieW

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 7

1 pound gnocchi
1 tablespoon olive oil
2 cups chopped radicchio
1 ½ cups heavy whipping cream
8 ounces Gorgonzola cheese
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
  • Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

Nutrition Facts : Calories 706.3 calories, Carbohydrate 23.7 g, Cholesterol 203.6 mg, Fat 60.4 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 35.9 g, Sodium 723.7 mg, Sugar 0.3 g

GORGONZOLA CREAM SAUCE FOR PASTA



Gorgonzola Cream Sauce For Pasta image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 10m

Yield 2 servings

Number Of Ingredients 9

3 quarts water
1 tablespoon cornstarch
1 cup low-fat buttermilk
2 tablespoons sweet Gorgonzola
Large dash ground nutmeg
8 ounces fresh angel-hair pasta
1/2 cup fresh or frozen peas
2 tablespoons toasted, chopped walnuts
2 tablespoons freshly grated parmigiano reggiano

Steps:

  • Bring 3 quarts of water to boil in covered pot for pasta.
  • Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
  • Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
  • When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
  • Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
  • Stir in walnuts and serve over pasta with Parmesan cheese on the side.

BLACKENED CHICKEN PENNE PASTA WITH GORGONZOLA CREAM SAUCE



Blackened Chicken Penne Pasta with Gorgonzola Cream Sauce image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 10

1 teaspoons oil
2 ounces bell pepper
2 ounces onion
1 teaspoons garlic
5 ounces chicken
1 teaspoons cajun seasoning
6 ounces heavy cream
8 ounces penne pasta
4 ounces gorgonzola cheese
1 units salt and pepper

Steps:

  • Sauté bell peppers, onions, and garlic in hot oil.
  • Add chicken, Cajun spice, heavy cream, and pasta.
  • Reduce cream by half. Add gorgonzola. Season with salt and pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GORGONZOLA CREAM SAUCE WITH ANGEL-HAIR PASTA



Gorgonzola Cream Sauce With Angel-Hair Pasta image

Provided by Marian Burros

Categories     easy, quick, pastas, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

3 quarts water
2 tablespoons cornstarch
2 cups low-fat buttermilk
1/4 cup Gorgonzola cheese
1/8 teaspoon ground nutmeg
1 pound fresh angel-hair pasta
1 cup fresh or frozen peas
1/4 cup toasted, chopped walnuts
4 tablespoons freshly grated Parmigiano Reggiano

Steps:

  • Bring water to boil in covered pot.
  • Mix cornstarch with a tablespoon of buttermilk to make a smooth paste. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
  • When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
  • Stir in walnuts and serve over pasta. Serve with Parmigiano Reggiano.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE



Tagliatelle Pasta with Asparagus and Gorgonzola Sauce image

Here's a stunning surprise for your Italian cuisine night! Serve tagliatelle pasta with asparagus and creamy gorgonzola sauce - have this herbed and cheesy pasta dinner ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 lb asparagus
8 oz uncooked tagliatelle pasta or fettuccine
2 tablespoons olive or vegetable oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 clove garlic, finely chopped
1 cup crumbled Gorgonzola cheese (4 oz)
1/2 teaspoon freshly cracked pepper

Steps:

  • Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
  • Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g

BLACK PASTA IN A PINK GORGONZOLA SAUCE



Black Pasta in a Pink Gorgonzola Sauce image

This recipe is something I made up. I just like all the ingredients, so I threw them together and it is really good.

Provided by Clyde Thomas

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package black squid ink pasta
¼ cup extra virgin olive oil
3 shallots, minced
5 cloves garlic, minced
1 cup white wine
1 cup chicken stock
8 ounces Gorgonzola cheese, crumbled
1 (6 ounce) can tomato paste
5 (1/2 ounce) slices prosciutto, diced
¼ cup half-and-half cream
salt and freshly ground black pepper to taste
¼ cup grated Parmesan cheese
6 leaves fresh basil, cut into thin strips

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 68 g, Cholesterol 57.2 mg, Fat 27.3 g, Fiber 3.8 g, Protein 23.8 g, SaturatedFat 11 g, Sodium 1005.2 mg, Sugar 6.8 g

PASTA WITH PANCETTA AND GORGONZOLA SAUCE



Pasta With Pancetta and Gorgonzola Sauce image

This is NOT a low fat recipe, but it is oh-so delicious when you are in the mood for a treat. I made it up when I had some pancetta, heavy cream and gorgonzola on hand (three things I almost never have in the house). I hope you enjoy it as much as we do. You can use more or less gorgonzola depending on how strong you want the flavor.

Provided by 2hot2handle

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb pasta, your choice what kind
1/2 lb pancetta, diced
1/2 medium onion, finely diced
3/4 cup heavy cream
1/2 tablespoon sherry wine
4 ounces gorgonzola, crumbled
1/2 teaspoon ground nutmeg
freshly grated parmesan cheese, for serving

Steps:

  • Cook pasta according to package directions.
  • While pasta is cooking, heat a cast iron skillet to medium high. Add pancetta and saute until fat begins to render. Add onion and saute until the onion is translucent and the pancetta begins to brown, about 5 minutes.
  • Add the heavy cream and the sherry. Bring to a boil and then remove from heat.
  • Add the gorgonzola and stir until smooth. Place the pan back on the heat just until the cheese is fully melted and stir in the nutmeg.
  • Drain the pasta and put back into the pasta pot or a pasta bowl. Pour sauce over pasta and mix. Serve in shallow bowls and pass parmesan cheese for diners to grate over the hot pasta.

Nutrition Facts : Calories 461.2, Fat 17.7, SaturatedFat 10.7, Cholesterol 55, Sodium 280.7, Carbohydrate 59.1, Fiber 2.6, Sugar 2.6, Protein 14.7

PASTA IN A CREAMY GORGONZOLA SAUCE



Pasta in a Creamy Gorgonzola Sauce image

A creamy, cheesy sauce with pasta, Good and easy week day dinner. The recipe comes from Fox Brook winery, Good served with Merlot.

Provided by Barb G.

Categories     Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups Chardonnay wine
1 (8 ounce) package light cream cheese, softened
pepper
1 pinch nutmeg
1 lb rotelle pasta or 1 lb linguine
2 tablespoons parmesan cheese
1/2-3/4 lb gorgonzola or 1/2-3/4 lb other blue cheese, crumbled
2 tablespoons chopped fresh parsley

Steps:

  • Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
  • Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
  • Meanwhile, cook pasta according package directions.
  • Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.

BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE



Bow Tie Pasta with Chicken & Gorgonzola Sauce image

This dish is similar to one that Sierra Nevada Brewery & Restaurant serves that I love so much! This is my rendition of it.

Provided by Joyce Newman

Categories     Pasta

Time 35m

Number Of Ingredients 12

2 chicken breast halves, cooked and cubed ( i use store bought rotisserie chicken)
8 oz bow-tie pasta, uncooked
1/2 lb fresh asparagus
3 green onions
1/4 c fresh parsley
1 clove garlic, minced
4 oz gorgonzola cheese, crumbled (1 tub)
4 oz monterey jack cheese or colby/ jack
1/3 c parmesan cheese, shredded or shavings for garnish
1/2 c heavy cream
2 Tbsp olive oil
1/2 tsp cracked black pepper

Steps:

  • 1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
  • 2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
  • 3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
  • 4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
  • 5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!

VEAL AND SAGE MEATBALLS AND PASTA WITH GORGONZOLA-WALNUT SAUCE



Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound gemelli pasta or other short cut pasta
Salt
1 pound ground veal
1 egg
2 cloves garlic, finely chopped
6 to 8 sage leaves, finely chopped, a couple of tablespoons
1/2 cup bread crumbs, a couple of handfuls
1/3 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly grated nutmeg, eyeball it
Ground black pepper
Extra-virgin olive oil, for drizzling
3/4 cup chopped walnuts, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken stock
1 cup cream
1 cup Gorgonzola, crumbled
3 to 4 cups (1 bunch) arugula or baby spinach, cleaned and trimmed

Steps:

  • Preheat the oven to 425 degrees F.
  • Place water on to boil for pasta. When it comes to a boil, salt the water and cook pasta to al dente. Drain.
  • While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste. Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.
  • Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.
  • In a deep skillet over medium heat melt butter. Whisk flour into butter and cook a minute then whisk in wine and reduce by half. Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt.
  • Shred the greens into thin strips.
  • Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.

TOMATO-GORGONZOLA SAUCE WITH PASTA SHELLS



Tomato-Gorgonzola Sauce With Pasta Shells image

I made this for Labor Day Weekend and boy the taste is phenominal....Very elegant. Got the recipe out of Cusine at Home Magazine....Putting here for safe keeping. Try and find the creamy gorgonzola cheese or soft.

Provided by CIndytc

Categories     Pasta Shells

Time 30m

Yield 7 cups, 4-6 serving(s)

Number Of Ingredients 13

3/4 lb dry medium pasta shell
1 tablespoon olive oil
1/2 cup onion, diced
1/4 teaspoon red pepper flakes (to taste)
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 teaspoon garlic, minced
2 (14 ounce) cans diced tomatoes with juice
2 teaspoons balsamic vinegar
1/2 cup heavy cream
1/3 cup creamy gorgonzola, crumbled
1/3 cup chopped fresh basil
salt

Steps:

  • Bring a pot of salted water to a boil for the shells.
  • Cook shells according to package directions; drain and set aside.
  • Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
  • Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
  • Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt.
  • Serve immediately.

Nutrition Facts : Calories 539.3, Fat 19.2, SaturatedFat 9.7, Cholesterol 49.2, Sodium 490.5, Carbohydrate 76.4, Fiber 5.4, Sugar 8.9, Protein 16.3

ANGEL HAIR PASTA WITH GORGONZOLA SAUCE



Angel Hair Pasta with Gorgonzola Sauce image

This pasta is a cheese lover's dream! The sauce is super creamy, and the Gorgonzola cheese just puts all the flavors to the roof!

Provided by Elena's cooking recipes

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 7

10 ounces angel hair pasta
2 cups 1% low-fat milk
2 tablespoons all-purpose flour
1 pinch cayenne pepper
salt and ground black pepper to taste
½ cup crumbled Gorgonzola cheese
¼ cup finely chopped green onion tops

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1/2 cup of the water. Return drained pasta to the pot.
  • Whisk milk and flour together in a large nonstick skillet; add cayenne pepper, salt, and black pepper. Heat milk mixture over medium heat while whisking continually until bubbling and thickened, about 5 minutes.
  • Sprinkle Gorgonzola cheese into the milk mixture, stirring continually to melt the cheese into a sauce. Stir green onions into the sauce. Pour reserved water into the sauce; stir.
  • Pour sauce over the cooked pasta and toss to coat.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 47.8 g, Cholesterol 23 mg, Fat 7.9 g, Fiber 2.8 g, Protein 15.8 g, SaturatedFat 3.8 g, Sodium 376 mg, Sugar 1.4 g

PASTA WITH GORGONZOLA SAUCE AND BALSAMIC BEEF TENDERLOIN RECIPE



Pasta with Gorgonzola Sauce and Balsamic Beef Tenderloin Recipe image

Provided by tulawdog

Number Of Ingredients 15

1 * 1 lb. filet mignon, cut into 2 inch medallions
3 * 3 tablespoons balsamic vinegar
1 * 1 teaspoon brown sugar
1/2 * 1/2 teaspoon salt
1/4 * 1/4 teaspoon coarsely ground black pepper
2 * 2 teaspoons olive oil
2 * 2 teaspoons butter
3/4 * 3/4 cup half-and-half
1/4 * 1/4 cup chicken broth
1/4 * 1/4 cup dry white wine
1/4 * 1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
1 * 1 tablespoon freshly grated Parmesan cheese
1/4 * 1/4 teaspoon salt
1/8 * 1/8 teaspoon black pepper
8 * 8 ounces uncooked pasta, linquine or fettuccini

Steps:

  • Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes. Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside. In a saute pan, heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat. Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time) Combine the butter through white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola. Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly. Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola. Note: just before serving, I threw the asparagus into the pan I cooked the beef in. Sauteed it for a minute, poured a few glugs of white wine, and put the lid on it. After steaming it for a minute or two I seasoned with salt and pepper to taste. Serve it drizzled with some of the pan drippings you cooked it in.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE



Tagliatelle Pasta With Asparagus and Gorgonzola Sauce image

Tagliatelle Agli Asparagi E Gorgonzola -- This recipe is a flavor powerhouse made with minimum effort. Cooking asparagus in the pasta pot saves one major step. The Gorgonzola would provide plenty of flavor if tossed in uncooked, but tossing it with the pasta and asparagus mellows its pungency and contributes to a subtle, balanced blend of flavors.

Provided by SashasMommy

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces tagliatelle pasta noodles
1 lb asparagus, cut into 1-inch pieces
2 tablespoons olive oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 garlic clove, finely chopped
1 cup crumbled gorgonzola (4 ounces)
1/2 teaspoon freshly cracked pepper

Steps:

  • Cook and drain pasta as directed on package-except add asparagus 5 minutes before pasta is done.
  • While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
  • Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
  • Nutritional: 1 Serving: Calories 370 (Calories from Fat 155), Fat 17 g (Saturated 7 g), Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 42 g (Dietary Fiber 3g), Protein 15g. % Daily Value: Vitamin A 12%, Vitamin C 18%, Calcium 20%, Icon 18%. Diet Exchanges: 2 Starch, 1/2 High-Fat Meat, 2 Vegetable, 2-1/2 Fat.

Nutrition Facts : Calories 430.6, Fat 19.3, SaturatedFat 8, Cholesterol 73.2, Sodium 503.6, Carbohydrate 47.8, Fiber 4.8, Sugar 3.1, Protein 18.5

PASTA AND PANCETTA AND PEAS IN A GORGONZOLA SAUCE



Pasta and Pancetta and Peas in a Gorgonzola Sauce image

Good and creamy, this is an impressive pasta dinner that comes together very easy. I used large rigatoni which allowed for ample cheese sauce coverage. Expect big smiles on everyone's face when they dig in.

Provided by Alex Callegari

Categories     Pasta

Time 45m

Number Of Ingredients 9

18 oz Paccheri pasta or large rigatoni
8 oz gorgonzola cheese
4 oz pancetta
1 c peas, frozen petite
1 c heavy cream
3 Tbsp parsley
4 Tbsp Parmigiano-Reggiano, grated
2/3 tsp coarse sea salt
2/3 tsp black pepper

Steps:

  • 1. Bring a large pot of water, 4 to 5 quarts, to a rapid boil. Add a Tbsp. of sea salt. Toss in the Paccheri or large rigatoni pasta and cook according to instructions. Al Dente is preferred so remove before pasta is fully cooked.
  • 2. In a large sauté pan add 1 tbs of extra virgin olive oil and 4 oz. of cubed pancetta. Cook at medium temperature until fat has been rendered out of pancetta and is crispy. With a slotted spoon take Pancetta out and set aside.
  • 3. In the sauté pan add the cream, gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and the sauce comes together.
  • 4. Once pasta is cooked and still al dente toss directly into large sauté pan add peas and pancetta. Garnish with parsley or additional Parmesan cheese.

TOASTED PECANS WITH GORGONZOLA SAUCE PASTA



Toasted Pecans With Gorgonzola Sauce Pasta image

If you like bleu cheese and pecans, then this recipe is for you. Several years ago I bought a cookbook called "No-Cook Pasta Sauces" by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Times are a guess-timate until I get my kitchen back.

Provided by Kats Mom

Categories     High Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup pecans (halves)
2 -3 garlic cloves, crushed
2 tablespoons unsalted butter, at room temperature
8 ounces gorgonzola, crumbled, at room temperature
2 tablespoons parmesan cheese, grated, plus extra for serving
12 ounces pasta (linguini, spaghetti, penne rigate or rigatoni)
black pepper, to taste (freshly ground is best)

Steps:

  • Place pecans in a small, unoiled, heavy nonstick skillet and cook over high heat, shaking pan occasionally, until toasted golden brown and crisp (about 1-2 minutes); be careful not to burn.
  • Remove from heat and set aside.
  • Combine garlic, butter, Gorgonzola and Parmesan cheese in pasta serving bowl.
  • Mix ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil.
  • Cook pasta in a large pot of boiling, salted water until al dente.
  • Drain pasta and immediately add to sauce in bowl and toss.
  • Transfer to warmed dinner plates and garnish with pecans.
  • Serve at once with extra Parmesan cheese and pass the peppermill.

Nutrition Facts : Calories 644, Fat 30.6, SaturatedFat 15.5, Cholesterol 60, Sodium 834.5, Carbohydrate 67, Fiber 3.6, Sugar 2.2, Protein 25.2

GORGONZOLA SAUCE FOR PASTA



Gorgonzola Sauce for Pasta image

This is absolutely FABULOUS but not for the faint hearted. Full bodied flavor but do not look at the calories. Creme fraiche can be kept in the fridge for up to a week so this is a make ahead, quick recipe at the time that you want to serve it. You can substitute Blue cheese but it is not as full bodied.

Provided by Bergy

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 lb gorgonzola, crumbled
1 cup creme fraiche (Under separate posting here on recipezaar)
1 lb cooked pasta shells (or other pasta of your choice)

Steps:

  • Mix cheese and creme fraiche in a medium saucepan and over low heat, heat it until the cheese has melted.
  • Pour over the hot pasta.
  • Serve with a green salad and crusty rolls.

Nutrition Facts : Calories 828.4, Fat 40, SaturatedFat 24.6, Cholesterol 124, Sodium 819.3, Carbohydrate 88.1, Fiber 3.6, Sugar 2.4, Protein 28.2

PASTA SHELLS WITH GORGONZOLA CHEESE SAUCE



Pasta Shells With Gorgonzola Cheese Sauce image

Here's a recipe that DH and I love. It makes a delicious, work-night meal and is great with a green salad dressed in a simple vinaigrette, or as a side dish with a grilled steak. The original recipe calls for salt but with the cheeses you probably won't need it - taste first, then add it if you like.

Provided by Acerast

Categories     Pasta Shells

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces pasta shells
6 ounces gorgonzola
4 tablespoons milk
2 tablespoons butter
3 tablespoons heavy cream
salt, to taste (you probably won't need it)
parmesan cheese, freshly grated, to taste

Steps:

  • In a large pot of boiling water, cook the pasta for 10 minutes, or until al dente.
  • Meanwhile, in a small saucepan, gently heat the Gorgonzola, milk and butter.
  • Stir with a wooden spoon to make a smooth sauce; stir in the cream and add salt if necessary.
  • Drain the pasta, shaking to remove excess water.
  • Combine the hot pasta and hot sauce in a large serving bowl, tossing until the pasta is well coated.
  • Serve immediately with grated Parmesan.

Nutrition Facts : Calories 513.9, Fat 23.8, SaturatedFat 14.7, Cholesterol 64.7, Sodium 649.4, Carbohydrate 55.2, Fiber 2.3, Sugar 1.5, Protein 19.2

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