Pasta With Gorgonzola and Arugula |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I'm a quick and easy recipe girl and this one was a winner for me. Serve with a salad and crusty bread for an easy weekday meal. Oh, and if you're lactose intolerant, take a lactaid pill before enjoying this dish. I know this from experience. Ingredients:
2 tablespoons butter |
1/4 lb gorgonzola |
6 ounces arugula |
1 lb pasta (ziti or farfalle are good choices for this recipe) |
salt |
fresh ground black pepper |
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until the pasta is tender but not mushy.
2. While the water is heating, melt the butter in a small saucepan over low heat; add the gorgonzola and cook, stirring frequently, until the cheese melts. Keep this warm while the pasta is cooking.
3. Tear the arugula into pieces, but not too small.
4. Remove and reserve a little of the pasta cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
5. Taste and adjust the seasoning, adding lots of black pepper (that's the way we like it) and then serve.
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