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.

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