Creamy Gorgonzola Pasta

I don’t recall whether I made this recipe for New Recipe Tuesday or just for fun, but at some point, I made Creamy Gorgonzola Pasta Primavera.  Found in the Best of the Best Volume 9 Cookbook from Food and Wine, which reprinted from Supper at Richard’s Place, a cookbook by Richard Jones, it was one which I hope to add to the permanent collection.  It was a great way to add some more vegetables into my diet and it seems like one where different vegetables could be added based on what is in season at any given point.
My friend, K, is likely going to make this dish again in the near future, as she asked for the recipe a couple of times after I had made it.  I’m finally getting to put this up on the web site, so I hope you find it enjoyable as well.  The recipe calls for penne.  I used whole wheat penne from Trader Joe’s, because I love how it adds a little more nutty and fuller flavor.
I’ve had a lot of go-to pasta recipes in the past, like my favorite Baked Ziti (not-so-healthy version), and will likely post a few of my favorites on here without making them again soon, but thought you might want to enjoy this one for now.

Creamy Gorgonzola Pasta

Creamy Gorgonzola Pasta Primavera

½ lb broccoli, cut into 1-inch florets
1 lb pasta
2 Tbsp butter
2 Tbsp olive oil
1 red onion, halved and thinly sliced
1 medium carrot, finely julienned
½ green bell pepper, sliced ¼ inch thick
½ red bell pepper, sliced ¼ inch thick
¼ lb cremini mushrooms, thinly sliced
1 large garlic clove, minced
1 c chicken stock or low-sodium broth
Kosher salt and freshly ground pepper
¼ c freshly grated Parmesan cheese
3 oz Gorgonzola cheese, cut into ½ inch pieces (1/3 cup)

Bring a large pot of salted water to a boil.  Add the broccoli and cook until crisp tender, about 2 minutes.  Using a slotted spoon, transfer the broccoli to a bowl.  In the same pot, cook the penne until al dente.  Drain, reserving ¼ c pasta cooking water.
Meanwhile, in a very large, deep skillet (I used a work), melt the butter in the olive oil.  Add the onion, carrot, green and red bell peppers and the mushrooms and cook over moderate heat until tender, about 5 minutes.  Add the broccoli and the garlic and cook fro 1 minute.  Add the penne, the reserved pasta cooking water, and the chicken stock and season with salt and pepper.  Cook over moderate heat, stirring frequently, until the sauce coats the pasta, about 2 minutes.  Remove from heat and add the Parmesan and all but 1 tablespoon of the Gorgonzola.  Toss until the cheeses are melted and the sauce is creamy.  Transfer the pasta to a large serving bowl, sprinkle with the remaining Gorgonzola and serve.


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