This is a pasta you make when the fridge looks empty but still has potential. Zucchini cooks down in minutes, gorgonzola melts on contact, and the whole thing comes together before the pasta water has cooled.
Difficulty
Easy
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Servings
2 portions
Ingredients
Instructions
- Bring a pot of well-salted water to a boil and cook the pasta until just tender.
- Reserve some of the cooking water before draining.
- Slice the zucchini thinly.
- Heat olive oil in a wide pan and gently cook the garlic until fragrant.
- Add the zucchini and cook quickly until soft but not browned.
- Lower the heat and stir in the gorgonzola, letting it melt slowly.
- Add the pasta directly to the pan with a splash of cooking water.
- Toss until the sauce coats everything loosely.
- Finish with black pepper and taste for salt.
- Add nuts if using and serve immediately.
Tips
If the sauce feels too heavy, add more pasta water instead of oil.
Gorgonzola melts best over low heat — rushing it makes the sauce grainy.
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