Spaghetti With Gorgonzola Recipes
GORGONZOLA PASTA SAUCE
Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.
Provided by Amy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g
SPAGHETTI WITH GORGONZOLA
Heat a knob of butter in a frying pan and fry 2 garlic cloves with the roughly chopped walnuts; add the cream, a pinch of salt, and the cubed cheese, ...
Provided by Redazione Web
Categories pasta
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a knob of butter in a frying pan and fry 2 garlic cloves with the roughly chopped walnuts; add the cream, a pinch of salt, and the cubed cheese, then once it forms a thick sauce, add the spaghetti, cooked al dente, and sauté for a moment before serving./
PASTA WITH GORGONZOLA AND ARUGULA
There are pasta sauces you can make in the time it takes the pasta-cooking water to come to a boil, and there are those that are really fast-those that can be made in the eight to ten minutes it takes to actually cook the pasta. This is one of the latter, one that boasts just a couple of main ingredients and a supporting cast of two staples.
Yield makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil for the pasta and salt it. Meanwhile, melt the butter in a small saucepan over low heat; add the Gorgonzola and cook, stirring frequently, until the cheese melts. Keep warm while you cook the pasta.
- Tear the arugula into bits, or cut it up with scissors-the pieces should not be too small. Cook the pasta until it is tender but not mushy. Remove and reserve a little of the cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
- Taste and adjust the seasoning-the dish should take plenty of black pepper-and serve.
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