Blue Cheese "Gorgonzola" Penne

16 Reviews
87% would make this recipe again

Named for a town outside Milan where it was originally made in the 11th century, «Gorgonzola» (gohr-guhn-ZOH-lah) is a bleu-veined cheese, with a savoury, slightly pungent flavour.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.

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Preparation : 10 min Cooking : 10 min
450 calories/serving

Ingredients

160 g penne rigate 2 cups
80 g Gorgonzola cheese, or other creamy blue cheese, coarsely chopped
1 tbsp whipping cream 35% 15 mL
1 pinch salt [optional] 0.2 g
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.

Method

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  2. 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.
  3. 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.

Observations

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 (250 g)

Amount

% Daily Value

Calories

450

Fat

15 g

24 %

Saturated 9.3 g
+ Trans 0 g

46 %

Cholesterol

40 mg

Sodium

760 mg

32 %

Carbohydrate

58 g

19 %

Fibre

3 g

13 %

Sugars

1 g

Net Carbs

55 g

Protein

18 g

Vitamin A

11 %

Vitamin C

0 %

Calcium

21 %

Iron

8 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium, Vitamin B12
Good source of  :
Calcium, Magnesium, Niacin, Phosphorus, Zinc
Source of  :
Copper, Fibre, Folacin, Iron, Pantothenic Acid, Vitamin A, Vitamin B2, Vitamin B6
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Meat and Alternatives 1
Fats 3
More info
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Reviews

16 Reviews (16 with rating only) 87% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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