Named for a town outside Milan where it was originally made in the 11th century, «Gorgonzola» (gohr-guhn-ZOH-lah) is a bleu-veined cheese, with a savoury, slightly pungent flavour. It comes in a strong («piccante») aged type and in a creamy («dolce» i.e.«sweet»), less piquant version: make sure you pick the latter for this recipe.
|160 g||penne rigate||2 cups|
|80 g||Gorgonzola cheese, coarsely chopped|
|1 tbsp||whipping cream 35%||15 mL|
|ground pepper to taste [optional]|
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
- Meanwhile, coarsely cut the cheese into pieces. Put them in a serving bowl and heat 1-2 min in a microwave oven or in a small saucepan on the stove-top about 2 min over very low heat (cheese should be softened, not cooked). Pour in the cream and stir.
- Pour the drained pasta into the bowl with the cheese. Add pepper to taste and salt only if needed, since the blue cheese is already rather salty. Mix well and serve in the warmed dishes.
If another less creamy blue cheese were to be used instead of Gorgonzola, you may need to add in some milk.
Nutrition Facts Table
per 1 Serving (250g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||2 ¾||servings|
|Milk and Alternatives :||¾||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Copper, Fibre, Folacin, Iron, Pantothenic Acid, Vitamin A, Vitamin B2, Vitamin B6
- Good source of :
- Calcium, Magnesium, Niacin, Phosphorus, Zinc
- Excellent source of :
- Manganese, Selenium, Vitamin B12
- Free :
- Added Sugar
|Meat and Alternatives||1|