Spaghettini With Gorgonzola Leeks And Shallots Recipes

LEEK AND GORGONZOLA PASTA

Leek and Gorgonzola Pasta image

Leek is my new favorite food. This pasta recipe is from http://recipes.alastra.com/pasta/. I am SO glad I tried this recipe. 2 thumbs up! This recipe serves about 6, so adjust your own pasta amount. Any kind of pasta will work well.

Provided by Izzy Knight

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons olive oil
2 cups finely chopped onions
6 cups chopped leeks (, white and pale green parts only, about 6 medium leeks)
1 bunch green onion, sliced (white part only)
1/2 cup chopped shallot
1 cup crumbled gorgonzola (, or other blue cheese)

Steps:

Heat oil in heavy large skillet over medium heat.
Add chopped onions and saute until tender and beginning to brown, about 10 minutes.
Add leeks, green onions and shallots, saute until very tender, stirring often, about 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain well, reserve 1/2 cup pasta cooking liquid.
Return pasta to same pot.
Add onion mixture, toss to combine.
Mix in reserved cooking liquid by tablespoonfuls if pasta is dry.
Mix in cheese, season with salt and pepper.
Transfer to large bowl, serve.

SPAGHETTINI WITH GORGONZOLA, LEEKS AND SHALLOTS

Spaghettini with Gorgonzola, Leeks and Shallots image

Categories Cheese Onion Pasta Sauté Vegetarian Dinner Leek Summer Shallot Boil Bon Appétit

Yield Serves 6

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
2 cups finely chopped onions
6 cups chopped leeks (white and pale green parts only; about 6 medium leeks)
1 bunch green onions (white part only), sliced
1/2 cup chopped shallots
1 pound spaghettini
1 cup crumbled Gorgonzola or other blue cheese (about 4 ounces)

Steps:

Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.

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