Best Gorgonzola Linguine Recipes

LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
• Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
• In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
• Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.
• Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.

LINGUINE WITH PEARS AND GORGONZOLA CHEESE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until tender and beginning to brown but not soft, about 8 minutes. Using slotted spoon, carefully transfer pears to bowl.
• Add rosemary to same skillet and stir until fragrant, about 1 minute. Add broth, Gorgonzola cheese, 1/2 cup Parmesan cheese and cream. Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes. Return pears and any accumulated juices to sauce. (Can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before continuing.)
• Add linguine and pecans to sauce. Toss over medium-low heat until sauce coats pasta, about 3 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 1/4 cup Parmesan cheese.

LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH CAFFè PHOENIX

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
• Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
• In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
• Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach, and Gorgonzola. Season pasta with salt and pepper.
• Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.

GORGONZOLA LINGUINE WITH TOASTED WALNUTS

Steps:

• Cook and drain linguine as directed on package.
• Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until garlic is golden brown. Stir in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
• Reduce heat to medium-low. Stir cheese into sauce; cook, stirring frequently, until cheese is melted. Toss linguine and sauce in large bowl. Sprinkle with walnuts.

GORGONZOLA LINGUINE WITH TOASTED WALNUTS

Steps:

• 1. Cook linguine as directed on package.2. While linguine is cooking, melt butter in 10-inch skillet over low heat. Cook garlic in butter, stirring occasionally, until garlic is golden. Stir in whipping cream, wine and salt. Simmer about 6 minutes, stirring constantly, until slightly thickened remove from heat. Stir in cheese until melted.3. Drain linguine. Toss linguine and sauce. Sprinkle with walnuts.Chopping NutsDid you know that frozen nuts are easier to chop than room-temperature nuts? Put nuts in the freezer for at least an hour before chopping them.NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 615 (Calories from Fat 370) Fat 41g (Saturated 23g) Cholesterol 120mg Sodium 290mg Carbohydrate 50g (Dietary Fiber 2g) Protein 14g % DAILY VALUE: Vitamin A 26% Vitamin C 0% Calcium 16% Iron 14% DIET EXCHANGES: 3 Starch 7 Fat 1/2 Skim MilkLighter Gorgonzola Linguine with Toasted Walnuts: For 11 grams of fat and 360 calories per serving, substitute evaporated fat-free milk for the whipping cream use 2 tablespoons finely chopped walnuts.Chopping Nuts Did you know that frozen nuts are easier to chop than room-temperature nuts? Put nuts in the freezer for at least an hour before chopping them.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GORGONZOLA LINGUINE

Steps:

• cook linguine according to package directions in a skillet, heat butter over medium heat.
• add onions and saute until softened.
• add mushrooms, saute about 5 minutes.
• stir in flour with a whisk, and stir in cream, whisking constantly.
• raise heat to high and bring to a boil, then lower to simmer and cook until sauce thickens, about 3 minutes.
• remove from heat and stir in cheese, salt, pepper.
• cmbine the linguine, spinach, and sauce in a large bowl, tossing to coat.