Gorgonzola And Walnut Spaghetti Recipes
GORGONZOLA PASTA WITH WALNUTS
"Quick, easy and delicious, this appealing side dish is a weeknight staple at our house. We never tire of it," says Trisha Kruse of Eagle, Idaho. Serve as an accompaniment to chicken or pork.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook onion in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add garlic; cook 2 minutes longer. Remove from the heat., Drain spaghetti; add to the skillet. Stir in the cheese, vinegar and salt. Sprinkle with walnuts.
Nutrition Facts : Calories 397 calories, Fat 22g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 711mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.
GORGONZOLA WALNUT PASTA
Creamy gorgonzola sauce with walnuts, brightened up with crisp wine and lemon zest! recipe yields 2 servings as a main dish or 4 servings as an appetizer
Provided by Aleksandra
Categories Appetizer Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Prepare all the ingredients.
- Cook the pasta al dente (it should have a bite to it), in a small amount of well-salted water. Drain the pasta about 30 seconds before the end of the cooking time, reserve about 1/2 cup pasta cooking water. While the pasta cooks, make the sauce.
- Heat the olive oil and butter in a large frying pan, add the walnuts, lemon zest, pepper, and garlic, cook over medium heat for about 2 minutes, until the walnuts are slightly browned and fragrant.
- Add the wine, cook, stirring constantly, for a couple of minutes, until almost evaporated.
- Add the cream, turn the heat to the minimum and add gorgonzola, stir until cheese is melted and the sauce is smooth, take the pan off the heat.
- Toss the cooked pasta with the sauce and add about 2-4 Tbsp of the pasta cooking water (add more if the sauce is too thick).
- Season to taste with salt and pepper (I like lots of pepper).
- Serve immediately (the sauce thickens quickly), sprinkle fresh basil leaves, grated parmesan and chopped walnuts on top (you can toast the walnut on a dry pan for extra flavor).
- Enjoy!
Nutrition Facts : Calories 812 kcal, ServingSize 1 serving
GORGONZOLA AND WALNUT SPAGHETTI
Make and share this Gorgonzola and Walnut Spaghetti recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add salt, then add the pasta; cook to al dente, about 7 minutes.
- Meanwhile, heat a large skillet over medium heat and add in olive oil and butter.
- Add the garlic and nuts; cook 5 minutes.
- Remove garlic when it gets golden brown.
- Add in broth and cream; bring to a bubble; add in the cheese and melt into sauce.
- Drain pasta well and add it to the sauce.
- Add sage; toss to coat pasta in sauce and walnuts; serve.
Nutrition Facts : Calories 1256.1, Fat 80.5, SaturatedFat 36.6, Cholesterol 160.6, Sodium 1448.3, Carbohydrate 96.3, Fiber 6.9, Sugar 3.5, Protein 40.6
GORGONZOLA PASTA WITH SPINACH AND WALNUTS
This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
- In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
- Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.
Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 grams
GORGONZOLA PEAR PASTA
A delicious combination of the unique flavor of gorgonzola cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning.
Provided by nellegirl
Categories Main Dish Recipes Pasta
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
- Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.
Nutrition Facts : Calories 1828.2 calories, Carbohydrate 236.7 g, Cholesterol 146.7 mg, Fat 68.6 g, Fiber 27.8 g, Protein 73.6 g, SaturatedFat 29.1 g, Sodium 711.5 mg, Sugar 16.9 g
FUSILLI WITH GORGONZOLA AND WALNUT SAUCE
Categories Milk/Cream Garlic Pasta Vegetarian Quick & Easy Dinner Lunch Blue Cheese Basil Walnut Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 first-course/side-dish servings
Number Of Ingredients 9
Steps:
- Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
- Melt butter with oil in large skillet over medium heat. Add garlic and thyme; sauté until fragrant, about 1 minute. Add pasta, cream, and cheese. Toss until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry. Mix in walnuts, then basil. Season pasta to taste with salt and pepper and serve.
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PASTA WITH GORGONZOLA AND WALNUTS - ALL INFORMATION ABOUT …
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