Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice can be gluten-free
  • 1 medium courgette about ½ a pound
  • 1 Tbsp olive oil
  • 2 small shallots finely chopped
  • 1 celery stick
  • 1 clove of garlic minced
  • A squeeze of lemon juice
  • 100 g Gorgonzola diced
  • 2 Tbsp chopped parsley or basil
  • Salt and pepper to taste
  • Chilli flakes to serve optional

Method
 

  1. Finely chop the onion, celery. Coarsely grate or spiralise the courgette. Mince the garlic and dice the Gorgonzola.
  2. Cook the pasta according to the package instructions.
  3. 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.
  4. When the pasta is done, drain, reserving a cupful of the cooking water.
  5. Combine a couple of Tbsps of the cooking water with the cheese, stirring it to melt.
  6. 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.
  7. 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.
  8. Serve warm with ground pepper or chilli flakes scattered on top.