Gorgonzola Notta Pasta With Broccoli Recipe 485

GORGONZOLA NOTTA PASTA WITH BROCCOLI RECIPE - (4.8/5)

Steps:

• 1. Bring a large pot of salted water to a boil while making sauce. 2. Pour the cream into a medium size skillet with garlic, onions and salt. Bring to a boil and reduce heat. Simmer for 5 minutes or until the garlic and onions are tender. 3. Add the crumbled Gorgonzola. Stir to melt. 4. Meanwhile, boil the Notta Pasta 6 minutes, adding the broccoli for the last two minutes. Watch cooking time carefully, pasta should be firm but tender. 5. DRAIN the Notta Pasta and broccoli. Toss with the sauce. Enjoy!

PASTA WITH GORGONZOLA AND ARUGULA

Steps:

• Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
• Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
• Taste and add seasoning. Dish should take plenty of black pepper. Serve.

VEGETARIAN WHOLE WHEAT PASTA WITH BROCCOLI AND GORGONZOLA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite according to package instructions, about 12 minutes. Drain.
• Mix gorgonzola and sour cream together in a small bowl.
• Heat butter in a skillet over medium heat while spaghetti is cooking. Add onion; cook until soft and translucent, about 5 minutes. Add broccoli, water, vegetable stock powder, salt, pepper, and nutmeg and cook until broccoli is soft, about 15 minutes. Puree broccoli mixture with an immersion blender until smooth.
• Stir in gorgonzola-cream mixture and heat until sauce almost boils, 3 to 5 minutes. Season with lemon juice and pour over spaghetti. Sprinkle with almonds.

GORGONZOLA RIGATONI WITH VEGETABLES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place broccoli in basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam about 3 minutes or until crisp-tender.
• In 3-quart saucepan, mix cornstarch and milk using wire whisk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Stir in cheese; continue stirring 2 to 3 minutes or until cheese is melted.
• Stir broccoli, tomato, mushrooms, olives, salt and pepper into cheese sauce; heat through. Serve over pasta. Garnish with oregano.

FETTUCCINE WITH GORGONZOLA AND BROCCOLI

Steps:

• In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
• Reduce the heat to moderately low and add the Gorgonzola, cream and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
• In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer. Drain.
• Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan and parsley. Serve with extra Parmesan.
• Variations: Try the sauce and pasta with asparagus, green beans or just fresh herbs instead of the broccoli.
• Wine Recommendation: Strong-flavored broccoli and Gorgonzola are a challenge to match with wine. A Fiano di Avellino's intense taste can take them on, and its acidity will cut the unctuousness of the sauce.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

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.

SICILIAN PASTA AND BROCCOLI

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

PENNE ALLA GORGONZOLA

Steps:

• Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
• While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
• Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.

ANGEL HAIR PASTA WITH GORGONZOLA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the angel hair pasta bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
• Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in onion and cook until softened and light brown, 5 to 7 minutes. Reduce heat to low. Pour in heavy cream and mix well. Add Gorgonzola cheese; cook and stir until melted and sauce is thickened, about 5 minutes more. Stir in walnuts.
• Pour sauce into cooked pasta and toss well to combine. Serve hot.

FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING

Steps:

• Cook broccoli stems in large pot of boiling salted water 2 minutes. Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer. Using slotted spoon, transfer broccoli to strainer. Refresh under cold water. Drain.
• Bring same pot of water to boil. Add pasta; cook until just tender but still firm to bite. Drain. Rinse under cold water.
• Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of Gorgonzola cheese. Using rubber spatula, mash until cheese is almost smooth. Stir in remaining cheese. Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Season salad to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

GORGONZOLA BROCCOLI CASSEROLE

Steps:

• In a 5 to 6 quart pan over high heat, bring about 3 quarts water to boil.
• Rinse broccoli and trip off the discard tough stem ends.
• Cut into one inch pieces.
• Boil Broccoli until barely tender, 3-5 minutes.
• Drain and set aside.
• Rinse and dry pan.
• Add 1/4 cup of butter and melt over med.
• heat.
• Stir in flour unti smoothly blended.
• Cook until bubbly, about 1 minute.
• Add milk and stir over medium high heat until mixture is boiling and thickened, about 3 minutes.
• Add cream cheese an gorgonzola; whisk unti smoothly blended, stir in broccoli.
• Pour into a small casserole dish (2 1/2 3 qt).
• In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups.
• In a small bowl mix the bread with the melted butter (1 tablespoon).
• Sprinkle evenly over broccoli mixture.
• Bake at 350 until it's hot in the center and crumbs are golden, 20 to 30 minutes.

GORGONZOLA PASTA WITH WALNUTS

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.

PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE

Steps:

• Cook pasta according to instructions until al dente.
• While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
• Plunge broccoli in ice water to shock and retain slight bite. Set aside.
• Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
• Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
• Add the broccoli, drained pasta, and Gorgonzola.
• Taste and adjust seasonings.
• Serve with freshly grated Parmesan.
• Enjoy with a nice glass of white wine by the fire!