{"id":8532,"date":"2019-05-21T07:49:26","date_gmt":"2019-05-21T11:49:26","guid":{"rendered":"https:\/\/homegardenjoy.com\/site\/?post_type=recipe&p=8532"},"modified":"2026-01-20T12:04:58","modified_gmt":"2026-01-20T17:04:58","slug":"recipe-for-pasta-primavera-with-sage-gorgonzola-cheese-sauce","status":"publish","type":"post","link":"https:\/\/homegardenjoy.com\/site\/2019\/05\/recipe-for-pasta-primavera-with-sage-gorgonzola-cheese-sauce.html","title":{"rendered":"Recipe for Pasta Primavera with Sage Gorgonzola Cheese Sauce"},"content":{"rendered":"\n

I created this recipe for pasta primavera with sage gorgonzola cheese sauce on the spur of the moment. We are on a low cholesterol, low salt diet, and finding tasty recipes is challenging.<\/p>\n\n\n\n

Pasta Primavera with Sage Gorgonzola Cheese Sauce<\/h1>\n\n\n\n

Many vegetarian recipes use tons of cheese, fat, and salt to make up for the lack of meat. I tried to keep this recipe lean and filling<\/p>\n\n\n\n

The sauce is light thanks to the 1% milk used instead of heavy cream that the original recipe called for, and I added extra flavor by sauteeing the onion, sage, and garlic before adding it to the pan. Use just a little sauce and it goes a long way!<\/p>\n\n\n\n

For vegetables, Kroger had squash and zucchini on sale, so I bought two small ones. The mushrooms were on clearance too so altogether, the meal added up to about $2.50 per person, including the pasta.<\/p>\n\n\n

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What Is Gorgonzola Cheese?<\/h3>\n\n\n\n

Gorgonzola<\/a> is an Italian blue cheese. The marbled blue veins running throughout the cheese give it a ‘zing’ or bite. It can be firm or crumbled. The cheese itself is made from unskimmed cows’ milk with the proper ‘strain’ of bacteria added that produce the telltale blue veins.<\/p>\n\n\n\n

I find the taste of gorgonzola saltier and more flavorful than blue cheese, which to me can sometimes be overpowering. When I cook, I prefer to use crumbled gorgonzola. First of all, the crumbled cheese is easier to measure out by the tablespoonful. Secondly, it melts easier in the pan.<\/p>\n\n\n\n

Use Fresh Sage<\/h2>\n\n\n\n

This recipe tastes best with plenty of fresh sage. If you’ve never grown sage<\/a>, all you need is a sunny windowsill or garden plot for the herb plant. It is easy to grow and resists many common pests.<\/p>\n\n\n\n

The pasta that I used is ziti noodles, but I’d actually prefer penne or rigatoni noodles. I think the little ridges in rigatoni noodles would hold the sauce better.<\/p>\n\n\n

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Pasta Primavera with Sage Gorgonzola Cheese Sauce<\/h2>\n
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A delicious vegetarian dinner made lighter by substituting 1% milk for cream in the sauce.<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> equal servings<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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