Gorgonzola Pasta
Ingredients:
12 oz fusilli pasta
2 medium zucchini, sliced into half-moons
3 tablespoons olive oil
3 cloves garlic, minced
1 cup Gorgonzola cheese, crumbled
1/2 cup heavy cream (or half-and-half)
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional)
2 tablespoons fresh basil or parsley, chopped
Instructions:
In a large pot of boiling salted water, cook the fusilli pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant. Add the zucchini slices and sauté for 4-5 minutes, or until they begin to soften and turn golden brown. Season with salt and pepper.
Reduce the heat to low, and add the heavy cream and Statesboro Gorgonzola to the pan. Stir until the cheese has melted and a creamy sauce forms. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
Add the cooked fusilli to the pan and toss until the pasta is well coated with the sauce. If needed, adjust seasoning with more salt and pepper.
Transfer the pasta to serving dishes. Top with crumbled Statesboro Gorgonzola on top. Enjoy!