By sofie-a-toast on November 02, 2010
Photo by Dr. Jenny
Photo by Dr. Jenny
"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!"
Serving Size: 1 (358 g)
Servings Per Recipe: 4
"I really enjoyed this recipe for dinner a few nights ago. It is packed with flavor and the broccoli and tomatoes (I used fresh that I chopped) made it look fresh and colorful on the plate. It reheats well for leftovers and I enjoyed it for lunch. The taste of the gorgonzola is pretty pronounced. If you have some diners in the house that are not huge fans of gorgonzola (like my DH--for him the gorgonzola needs to be pretty subtle in order for him to like it), you might want to reduce the gorgonzola or substitute another cheese, as this would make a great base recipe. Thanks for posting! Made for Veggie Swap May 2013."
"Yum! This was really delish. Even my 3 year old ate a serving without complaint, though next time I will probably make it with feta to suit him. I know the gorgonzola was the twist here, but I loved the vinegar/brown sugar combination. I did use extra pasta--about 8 oz, I think. This made some seriously generous portions, too, which is always welcome for me LOL. Thanks so much for posting! Made for PRMR."
"This is AMAZING! It is so easy and has such a great flavor!! I made using broccolini but otherwise used the same ingredients. I made a serving for 2 for lunch today since neither DH or DSs would eat this; their loss! Was the perfect light lunch and I have a serving leftover for tomorrows lunch! Will definately make again! Going into my Best of 2011 cookbook. Made for Everyday Holiday."