🍝 Pasta with Creamy Zucchini and Gorgonzola Sauce

Name: Pasta with Creamy Zucchini and Gorgonzola Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g zucchini; 3 tbsp olive oil; 1 tbsp flour; 2 garlic cloves; salt; pepper (from the mill); 1 tsp dried thyme; 0.5 tsp dried rosemary; 50 g Gorgonzola; 75 g cream cheese; 200 g sour cream; 2 tbsp chopped dill tips; 500 g band noodles

742 kcal · 30 min · 4 servings

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Ingredients

400 g zucchini
3 tbsp olive oil
1 tbsp flour
2 garlic cloves
salt
pepper (from the mill)
1 tsp dried thyme
0.5 tsp dried rosemary
50 g Gorgonzola
75 g cream cheese
200 g sour cream
2 tbsp chopped dill tips
500 g band noodles

Instructions

1. Bring a large pot of water to a boil and add plenty of salt.
2. Cook the ribbon pasta in this salted water until al dente, following the package instructions.
3. Wash the zucchini thoroughly and slice it into thin rounds.
4. Peel the garlic and chop it finely.
5. Place the zucchini slices, chopped garlic, oil, salt, pepper, thyme, and rosemary into a microwave-safe bowl.
6. Cover the bowl and cook the mixture at 850 watts for about 5 minutes.
7. Crumble the Gorgonzola slightly into a separate bowl.
8. Mix the Gorgonzola with cream cheese, sour cream, flour, and dill until smooth.
9. Add the cheese mixture to the vegetables in the bowl and mix everything well.
10. Cook the sauce at 850 watts for another 5 minutes.
11. Stir the sauce vigorously after 2 minutes of cooking time.
12. Continue cooking and stir the sauce well again.
13. Finally, season the sauce to taste.
14. Add the drained pasta to the sauce and mix them together.
15. Serve the pasta on plates and garnish with fresh dill.

Nutrition per serving

kcal: 742
Protein: 24 g · Fett/Fat: 28 g · Carbs: 96 g