Pasta

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
Zucchini – Tomatoes – Gorgonzola – Pasta
Zucchini – Tomatoes – Gorgonzola – Pasta

Instructions

  1. Cook the pasta al dente in plenty of salted water.
  2. 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.
  3. Drain the penne, mix with the sauce and serve immediately.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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