Pasta con Gorgonzola

Pasta con Gorgonzola is a rich and creamy dish that combines the bold flavors of Gorgonzola cheese with perfectly cooked pasta. It's a comforting vegetarian option that is both satisfying and indulgent.

Ingredients

• Pasta (fettuccine or penne) - 200 grams
• Gorgonzola cheese - 100 grams, crumbled
• Heavy cream - 150 ml
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (for serving)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Reduce the heat to low and add the heavy cream to the skillet, stirring to combine with the garlic.
5. Add the crumbled Gorgonzola cheese to the cream mixture, stirring until melted and smooth.
6. Once the pasta is cooked, reserve a cup of the pasta water and drain the rest.
7. Add the drained pasta to the skillet with the Gorgonzola sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
8. Season with salt and black pepper to taste.
9. Remove from heat and stir in the chopped parsley.
10. Serve immediately, garnished with grated Parmesan cheese on top.

Nutrition

• Calories: 650
• Protein: 20 g
• Carbs: 72 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 80 mg
• Total Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Provides a good source of calcium from the cheese.
• Contains healthy fats from olive oil.

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