Pasta with gorgonzola and courgette
When I was a kid I loved pasta with cheese such as Macaroni cheese, or just simple cottage cheese and sour cream with spaghetti. I now prefer more sophisticated cheeses, so this pasta with gorgonzola and courgette is right up my street! It’s ready within 10-15 minutes, so it’s perfect for mid-week lunches or suppers. I used gluten-free rice penne, but you can make it with any type of pasta if gluten’s not an issue.
Ingredients
Method
- Finely chop the onion, celery. Coarsely grate or spiralise the courgette. Mince the garlic and dice the Gorgonzola.
- Cook the pasta according to the package instructions.
- Meanwhile, heat the oil in a large saucepan, then gently sauté the shallot and celery over a medium heat. When the vegetables are soft and translucent, add the minced garlic and cook for another minute. Add the courgette and sauté for a couple of minutes until soft.
- When the pasta is done, drain, reserving a cupful of the cooking water.
- Combine a couple of Tbsps of the cooking water with the cheese, stirring it to melt.
- Add the parsley or basil to the courgette, then pour over the cheese sauce. Simmer for a minute, add the lemon juice and taste. Season with salt and pepper to your liking.
- Add the pasta to the cheese & courgette sauce. Keep simmering, while tossing to coat the pasta completely. Add more reserved cooking water if the sauce seems too thick.
- Serve warm with ground pepper or chilli flakes scattered on top.