Pasta Primavera With A Gorgonzola Twist Recipes

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

GORGONZOLA PASTA SAUCE

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.

PASTA PRIMAVERA

Steps:

• Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
• Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
• Add red onion and carrot and saute 2 minutes.
• Add broccoli and bell pepper then saute 2 minutes.
• Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
• Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
• Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
• Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

PASTA PRIMAVERA WITH A GORGONZOLA TWIST

Steps:

• in a wok or very large pan, saute the onion with garlic, olive oil, 1T balsamic, sugar and lots of pepper on med-low for 15min or until caramelized.
• meanwhile, cook the pasta according to package and reserve 1/2 cup pasta water.
• add the broccoli to the onions and a few tablespoons of the pasta water.
• cook until the broccoli is a few minutes from done, adding more water as it boils away.
• add peas and tomato and cook for 3 more minutes.
• add the pasta, another 3 TB water and cheese.
• sprinkle with remaining balsamic, toss and serve.

PASTA TWISTS GORGONZOLA

Steps:

• Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium-high heat, sauté red or green pepper in butter or margarine for 3 minutes or until crisp-tender set aside.In a 1-quart saucepan over medium heat, whisk cheese, milk, cream and butter or margarine until cheese melts and mixture is smooth.Pour sauce over drained macaroni in pot. Sprinkle with Parmesan cheese toss to coat evenly. Cover and let stand for 10 minutes to allow sauce to thicken.Before serving, toss pasta again. Pour into a large serving dish. Sprinkle with pepper. Garnish with reserved pepper strips, parsley sprigs and additional crumbled Gorgonzola if desired.

PASTA TWISTS GORGONZOLA

Steps:

• Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium-high heat, sauté red or green pepper in butter or margarine for 3 minutes or until crisp-tender set aside.In a 1-quart saucepan over medium heat, whisk cheese, milk, cream and butter or margarine until cheese melts and mixture is smooth.Pour sauce over drained macaroni in pot. Sprinkle with Parmesan cheese toss to coat evenly. Cover and let stand for 10 minutes to allow sauce to thicken.Before serving, toss pasta again. Pour into a large serving dish. Sprinkle with pepper. Garnish with reserved pepper strips, parsley sprigs and additional crumbled Gorgonzola if desired.

TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
• Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
• Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.