20-Minute Creamy Gorgonzola Pasta
I don’t talk about beauty often but I think that will be the subject of this post, aside from Creamy Gorgonzola Pasta being the main subject. So beauty – do you have any secrets? I sure don’t. It’s never really been at the top of my priority list. I get my hair cut (maybe) twice a year. I have never cared much to wear jewelry; I’ve had my ears pierced since I was a baby but you will seldom find me wearing earrings. I’ve never been too fussy about makeup or perfume and rarely have I worn lip gloss, let alone lip stick.
However, it’s almost like a flip switched recently. Proof: I have been using dry shampoo for the past few months. A year ago, I would have laughed at the idea. I became addicted to buying fun jewelry any and everywhere – gold jewelry, as-in yellow gold. Who am I? I’m the girl who swore she would never wear gold. Well, here we are in 2014 and I wear yellow gold more than white gold or silver. I also bought lipstick recently. And I actually wear it. And makeup in general…well, lately I have felt so bleh with my makeup, like it doesn’t last all day and like it’s so dull. So last night I treated myself to a little Sephora trip and I feel so extremely ridiculous that I’m so excited about my new stuff. It’s amazing what a little beauty pampering will do for your spirits!
So maybe taking an interest in beauty is not such a bad thing after all.
Something else completely and totally unrelated to beauty that I’ve recently discovered I have an affinity for: Gorgonzola cheese. I can tell you without a doubt that it all started the first time I made Laurie’s (outstanding) stuffed dates last spring and I’ve fallen in love slowly and wonderfully since.
We had some Gorgonzola in the fridge that needed to be eaten up, and we had some dates in the pantry, so I decided to use the flavor combo that works so well in Laurie’s recipe and turn it into a quick and simple pasta dish. Ohmygoodness. This pasta is out of this world. It’s cheesy without being heavy, it’s so flavorful with the sweetness of the dates balancing the tangy cheese. A match made in cheesy pasta heaven.
20-Minute Creamy Gorgonzola Pasta
Yield: 4 servings
Total Time: 20 min
Super creamy, cheesy and flavorful recipe for a simple weeknight pasta with Gorgonzola and Asiago cheese and dates.
12 ounces whole wheat pasta (+1/2 cup cooking water reserved)
1 Tbs. olive oil
2 shallots, thinly sliced
1 clove garlic, minced
1/2 tsp. crushed red pepper flakes
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1/2 cup low-sodium chicken broth
1/4 cup dry white wine
3 ounces Gorgonzola cheese
2 ounces Asiago cheese, freshly grated
1/2 cup chopped dates
2 Tbs. finely chopped parsley
Cook the pasta according to package directions, reserving 1/2 cup of pasta cooking water when finished.
While the pasta cooks, heat the olive oil in a large nonstick skillet. Add the shallot and garlic and cook for 2 minutes, or until the shallot and garlic are soft and fragrant. Add the crushed red pepper, salt and black pepper and stir well, continuing to cook until the shallots are very tender, about 3 more minutes. Add the wine and scrape the bottom of the pan to pull up any bits and cook for 2-3 minutes until slightly reduced, and then add the chicken broth
Add the Gorgonzola, Asiago, and the dates and stir well until the cheese begins to melt. Add the pasta water as necessary in small batches. Once the cheese is melted and the sauce is creamy, add the cooked pasta and stir well to combine.