Creamy Gorgonzola Pasta

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here is a simple pasta dish that has been adapted from Bake Your Day. Whole wheat pasta makes the dish more nutritious and I’ve switched out the asagio cheese for a milder goat cheese. The goat cheese melts really well making for a creamy sauce. And the surprise addition? Dates. They add a hidden sweetness to the dish which counters the sharpness of the gorgonzola. The results? A surprisingly tasty dish that everyone in the family will love. And best of all it can go from pantry to table in about twenty minutes. Now has is that for fast?

CREAMY GORGONZOLA PASTA

12 ounces whole wheat rotini or other small pasta

1 tablespoon olive oil

1 shallot

4 cloves garlic

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/3 cup dry white wine

1/2 cup low sodium chicken broth

3 ounces gorgonzola cheese

2 ounces soft goat cheese

1/2 cup diced dates

  • Cook the pasta according to the manufacturer’s directions. Drain, reserving 1/2 cup of the cooking water.
  • Meanwhile, heat the olive oil in a large skillet set over medium-high heat.
  • Add the shallots and garlic and saute for 2 minutes.
  • Reduce the heat to medium-low and season with the red pepper flakes, salt, and black pepper. Cook for an additional 2-3 minutes or until the shallots are very soft.
  • Add the white wine, scraping up any browned bits from the bottom of the skillet. Cook for 3-4 minutes or until the wine is slightly reduced.
  • Add the chicken broth, gorgonzola and goat cheeses and dates and stir to combine. Continue cooking and stirring until the cheeses have melted and the sauce is well blended.
  • Add the cooked pasta and enough of the reserved cooking water until the sauce has a consistency that coats all of the pasta. Stir well.

Serves 4

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