Farfalle With Zucchini And Gorgonzola Recipes

BAKED FARFALLE WITH ESCAROLE AND ZUCCHINI

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the farfalle until very al dente, 2 to 3 minutes less than the label directs; drain.
• Meanwhile, make the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil sprigs; simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
• Stir the chopped basil and parsley into the sauce, then add the escarole and zucchini.
• Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

FARFALLE WITH GORGONZOLA SAUCE

Steps:

• Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.

FARFALLE WITH GORGONZOLA, ARUGULA AND CHERRY TOMATOES

Steps:

• Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
• When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
• Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.

FARFALLE WITH ZUCCHINI, BUTTERNUT SQUASH AND PECORINO CHEESE

Steps:

• Bring a large pot of water to a boil.
• In a large skillet, saute garlic and oregano in olive oil for 1-2 minutes. Add butternut squash and saute for 8-10 minutes. Add zucchini and saute for 2 minutes. Season with salt and pepper.
• Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
• Add 1 cup of cooking liquid to the skillet and bring to a simmer. Add cooked pasta to the sauce and cook for 1 minute. The sauce should become creamy. Remove from heat and toss with cheese.

FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE

Steps:

• Melt butter in a 2 qt saucepan over medium heat.
• When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
• Gradually whisk in the milk.
• Bring the sauce to a simmer.
• Simmer for 2 minutes, whisking constantly.
• Remove from the heat.
• Add the Gorgonzola and stir until melted.
• Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
• Set aside and cover to keep warm.
• Heat the oil in a heavy large skillet over medium heat.
• Add the mushrooms and sauté until tender and golden, about 12 minutes.
• Stir in the peas.
• Season to taste with salt and pepper.
• Cook farfalle according to pkg directions and drain.
• Transfer the pasta to a large bowl.
• Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
• Season the pasta with salt and pepper, if needed and top with chopped chives.

FARFALLE WITH ZUCCHINI AND GORGONZOLA

Steps:

• Place 4 quarts of water in a large pot, season with salt and bring to a boil. Wash the zucchini and trim the ends, then grate them on the largest side of a box grater and set aside. In a large saucepan, heat the oil and butter and sauté the shallot and celery over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt. In the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks. Season the vegetables with salt and pepper. When the pasta is almost al dente, add the lemon juice, 1/4 of a cup of the pasta cooking water and the cheese to the pan, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for a moment or two. Drain the pasta, reserving some of the cooking water in case it is needed; add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute, adding a splash of the reserved cooking water if the sauce seems too tight. Transfer to a warm bowl and serve immediately.