Ham Summer Squash Gorgonzola Over Pasta
Transform your weeknight pasta game with this irresistible Ham Summer Squash Gorgonzola Over Pasta recipe! Perfectly cooked fettuccine or penne is tossed in a creamy, velvety sauce infused with the bold tang of crumbled Gorgonzola, balanced by the fresh sweetness of sautéed summer squash and zucchini. Savory bites of diced ham add richness, while a sprinkle of fresh basil and optional Parmesan cheese elevate this dish to gourmet heights. With just 15 minutes of prep and a total cook time of 20 minutes, this easy-to-make pasta dish is an ideal blend of comfort food and vibrant summer flavors. Perfect for impressing guests or treating yourself, it's a one-skillet recipe you'll return to again and again.
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Recipe Information
Ingredients
- 12 ounces Pasta (fettuccine or penne recommended)
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 cup Cooked ham, diced
- 2 medium Yellow summer squash, thinly sliced
- 1 medium Zucchini, thinly sliced
- 1 cup Heavy cream
- 1 cup Gorgonzola cheese, crumbled
- 0.25 cup Parmesan cheese, grated (optional, for serving)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh basil, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water, and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant.
Stir in the diced ham and cook for 2-3 minutes, allowing it to heat through and lightly brown.
Add the sliced summer squash and zucchini to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy.
Lower the heat to medium-low and pour in the heavy cream. Stir to combine, cooking for 2-3 minutes until heated through.
Add the crumbled Gorgonzola cheese to the skillet and stir until melted and incorporated into the sauce.
Season the sauce with salt and black pepper to taste.
Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, gradually stir in a little of the reserved pasta water until the desired consistency is reached.
Serve the pasta immediately, garnished with freshly grated Parmesan cheese (if using) and chopped basil.
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.3 g | 271% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 8409 mg | 366% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 21.0 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 2086 mg | 160% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2688 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
