Pasta Primavera with a Gorgonzola Twist
Elevate your weeknight dinner game with this flavorful *Pasta Primavera with a Gorgonzola Twist*. This colorful dish features tender penne pasta tossed with a medley of vibrant vegetables like zucchini, red bell peppers, and cherry tomatoes, all brought together with a creamy, tangy Gorgonzola cheese sauce. Fresh spinach and basil add a burst of freshness, while Parmesan cheese and optional chili flakes provide layers of savory depth and a touch of heat. Ready in just 40 minutes, this recipe is an elegant yet approachable option perfect for family meals or casual entertaining. Pair it with a crisp salad or a crusty baguette for a meal that’s comforting, satisfying, and uniquely delicious. Keywords: Pasta Primavera, Gorgonzola cheese, vegetable pasta recipe, creamy pasta, easy weeknight dinner.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1.5 cups cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup heavy cream
- 4 oz Gorgonzola cheese, crumbled
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves, chopped
- to taste salt
- to taste black pepper
- 0.5 tsp red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Reserve 1/4 cup of pasta water before draining, then set the pasta aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
Add the red bell pepper, zucchini, and yellow squash to the skillet. Cook for 5-7 minutes, stirring often, until the vegetables are tender but still slightly crisp.
Stir in the cherry tomatoes and fresh spinach. Cook for another 2 minutes until the tomatoes soften and the spinach wilts.
Reduce the heat to low and pour in the heavy cream. Stir well to combine.
Add the Gorgonzola cheese and Parmesan cheese to the skillet. Stir until the cheeses are fully melted and the sauce is creamy.
Season the sauce with salt, black pepper, and optional red chili flakes to taste.
Add the cooked penne pasta and reserved pasta water to the skillet. Toss everything together until the pasta is evenly coated with the sauce and vegetables.
Stir in the chopped basil leaves just before serving for a fresh, aromatic touch.
Plate the Pasta Primavera and garnish with additional crumbled Gorgonzola, Parmesan, and fresh basil if desired.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 588 mg | 13% | |
*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.
