Zucchini – Tomatoes – Gorgonzola – Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 small zucchini, peeled and finely diced
- 1 onion (s), red, finely chopped
- 3 large tomato (s), stem removed and finely diced
- 150 g Goronzola, creamier
- 200 ml cream, Cremefine, or sour cream
- 0.5 teaspoon ½ broth, grained
- salt
- Herbs as desired (basil, frozen Italian herbs or fresh from the garden
- 500 g penne riate
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente in plenty of salted water.
- Fry the onion in olive oil, add the zucchini and fry lightly. After a few minutes add the diced tomatoes. Then add the cream and Gorgonzola, reduce the sauce until creamy and season with the spices and herbs.
- Drain the penne, mix with the sauce and serve immediately.
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