Courgette & gorgonzola conchiglioni pasta
  • 30 mins

  • Easy

  • 2 serves



180g PASTA (=6,35oz=1 ¾ cups)

1 COURGETTE (about 160g=5,64oz=1 ¼ cup)

10g BUTTER unsalted (=0,35oz=⅔ tbsp)

100g PDO GORGONZOLA (=3,53oz=¾ cup)

15g PDO PARMIGIANO REGGIANO 24 months (=0,53oz=⅛ cup)

COARSE SALT to taste


Put a pot with water on the stove at high flame.

In the meantime, wash the courgette. Take away the far ends and cut it into small sticks. Cook them gently in a pan with butter until they soften.

When water boils, add salt. As it comes to boil again, toss the pasta.

Melt PDO Gorgonzola cheese in the zucchini pan and keep stirring. Drain the pasta 1 minute before the time suggested on the packaging and pour it in the sauce pan (keep some cooking water apart in case you need to dilute the sauce if it becomes too thick).

Let pasta cook in the sauce for 1 minute, then turn off the flame and add PDO Parmigiano Reggiano (and a spoon of cooking water if necessary).

Enjoy this everyday easy and fast pasta meal! Courgettes & PDO Gorgonzola pasta will become an allied when you are in a hurry!

Cooking tip: go for a pasta shape that allows you to collect as much sauce as possible! I love to eat this pasta with conchiglioni.

Have a look at our blog article on how to cook the perfect pasta and the one on recommended pasta brands.