Makaron Gorgonzola Gorgonzola Pasta Recipes

PENNE GORGONZOLA WITH CHICKEN

Penne Gorgonzola with Chicken image

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.

GORGONZOLA PASTA

Gorgonzola Pasta image

A really simple pasta dish made with easy gorgonzola cream sauce. Rich, comforting bowl food, ready in 15 minutes.

Provided by Nicky Corbishley

Categories Dinner

Time 15m

Number Of Ingredients 14

Ingredients

400 g (14oz) penne pasta ((or you favourite pasta shapes))
2 tbsp unsalted butter
1 banana shallot (peeled and finely chopped (or use 1/2 small onion))
2 cloves minced garlic
150 ml (1/2 cup + 2tbsp) double (heavy) cream
125 g (4 1/2 oz) Gorgonzola cheese (crumbled or roughly chopped)
2 tbsp finely grated (shredded) parmesan
3 tbsp chopped fresh parsley
1/8 tsp salt
1/4 tsp black pepper
1 tbsp finely grated (shredded) parmesan
1 pinch black pepper
1 tbsp chopped fresh parsley
2 tbsp chopped toasted walnuts ((simply dry-fry them in a frying pan for 1-2 minutes until lightly browned).)

Steps:

Cook the pasta in boiling water as per the cooking instructions, until al dente.
Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
Add the minced garlic and cook for a further 1 minute.
Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.

Nutrition Facts : Calories 719 kcal, Carbohydrate 79 g, Protein 23 g, Fat 35 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 93 mg, Sodium 640 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving

BACON, SPINACH & GORGONZOLA PASTA

Bacon, spinach & gorgonzola pasta image

An indulgent pasta dish that is quick and cheap to make

Provided by Good Food team

Categories Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 8

Ingredients

350g penne pasta
1 tbsp vegetable oil
1 onion , chopped
8 rashers smoked back bacon , chopped
200ml hot vegetable stock
300g frozen pea
150g pack gorgonzola , cubed
250g spinach

Steps:

Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium

PASTA WITH GORGONZOLA AND ARUGULA

Pasta With Gorgonzola and Arugula image

The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)

Provided by Mark Bittman

Categories dinner, pastas, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 tablespoons butter
1/2 pound ripe Gorgonzola
6 ounces arugula, washed and dried
1 pound cut pasta, like ziti or farfalle
Salt and pepper

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.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams