Pasta alla Pera e Gorgonzola

Pasta alla Pera e Gorgonzola is a delightful Italian dish that combines the sweetness of ripe pears with the creaminess of Gorgonzola cheese, creating a perfect balance of flavors. This Paleo version uses spiralized vegetables instead of traditional pasta, making it a healthy and satisfying meal.

Ingredients

• Zucchini - 2 medium-sized (about 400g)
• Pears - 1 large, ripe (about 180g)
• Gorgonzola cheese - 100g
• Olive oil - 2 tablespoons (30ml)
• Garlic - 1 clove, minced
• Walnuts - 30g, chopped
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Spiralize the zucchini using a spiralizer to create zucchini noodles and set aside.
2. Core and slice the pear into thin wedges.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the pear slices to the skillet and cook for 2-3 minutes until they soften slightly.
5. Add the spiralized zucchini to the skillet and cook for another 3-5 minutes, stirring occasionally, until the zucchini is tender but not mushy.
6. Crumble the Gorgonzola cheese into the skillet and stir until it melts and coats the zucchini and pears evenly.
7. Season with salt and black pepper to taste, then remove from heat.
8. Serve hot, garnished with chopped walnuts and fresh parsley.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 32 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 550 mg
• Cholesterol: 30 mg
• Total Fat: 30 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from zucchini and pears.
• Contains healthy fats from olive oil and walnuts.
• Low in carbohydrates compared to traditional pasta dishes.

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