Named for a town outside Milan where it was originally made in the 11th century, «Gorgonzola» (gohr-guhn-ZOH-lah) is a bleu-veined cheese, with a savoury, slightly pungent flavour. It comes in a strong («piccante») aged type and in a creamy («dolce» i.e.«sweet»), less piquant version: make sure you pick the latter for this recipe.
160 g | penne rigate | 2 cups | |
80 g | Gorgonzola cheese, or other creamy blue cheese, coarsely chopped | ||
1 tbsp | whipping cream 35% | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
If another less creamy blue cheese were to be used instead of Gorgonzola, you may need to add in some milk.
per 1 serving (250 g)
Amount % Daily Value |
Calories 450 |
Fat 15 g 24 % |
Saturated
9.3 g
46 % |
Cholesterol 40 mg |
Sodium 760 mg 32 % |
Carbohydrate 58 g 19 % |
Fibre 3 g 13 % |
Sugars 1 g |
Net Carbs 55 g |
Protein 18 g |
Vitamin A 11 % |
Vitamin C 0 % |
Calcium 21 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Meat and Alternatives | 1 |
Fats | 3 |