Pasta Primavera With a Gorgonzola Twist |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of my favorite pasta dishes. It is somehow light and healthy tasting while still satisfying the part of me that wants something rich and creamy. I use tomatos, broccoli and peas (my favorite veggies) but I'm sure it would be just as successful with other spring-time vegetables! Ingredients:
1 tablespoon olive oil |
1 onion, thinly sliced |
2 tomatoes, chopped |
1 large head of broccoli, chopped |
1/2 cup peas |
2 tablespoons balsamic vinegar, seperated |
1 teaspoon brown sugar |
6 ounces pasta |
4 ounces gorgonzola |
1/2 cup parmesan cheese |
1 teaspoon chopped garlic |
fresh ground pepper |
Directions:
1. in a wok or very large pan, saute the onion with garlic, olive oil, 1T balsamic, sugar and lots of pepper on med-low for 15min or until caramelized.
2. meanwhile, cook the pasta according to package and reserve 1/2 cup pasta water.
3. add the broccoli to the onions and a few tablespoons of the pasta water.
4. cook until the broccoli is a few minutes from done, adding more water as it boils away.
5. add peas and tomato and cook for 3 more minutes.
6. add the pasta, another 3 TB water and cheese.
7. sprinkle with remaining balsamic, toss and serve.
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