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Penne with gorgonzola, vegetables and apricot sauce
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Penne (or fusilli, tie)300 g
- Broccoli150 g
- Gorgonzola150 g
- Sour cream100 g
- Apricot100 g
- Sweet grape tomato100 g
- Onion1/2 unit(s)
- Rosemary (branch)1 unit(s)
- Garlic (clove)2 unit(s)
- Olive oil80 ml
- Salt and pepper to taste
- (OPTIONAL - non veg) Bacon100 g
- Season the tomatoes in a small roasting pan with salt and pepper to taste. Then put 2 cloves of crushed garlic with the peel and 1 sprig of rosemary. Drizzle everything with approximately 80 ml of oil and bake in a preheated oven at 180º for 30 minutes.
- Break the broccoli into small florets, about the same size as the tomatoes. Bring a large pot of water to a boil and cook the broccoli for 3 to 5 minutes with ½ tablespoon of salt. With a slotted spoon remove and pass under running water to cool.
- Enjoy the broccoli cooking water and cook the pasta for the time indicated by the manufacturer.
- (Optional non veg BACON) Chop the bacon into small cubes and fry in a skillet over medium heat until the fat is released. Add the chopped apricots also in cubes and sauté until the bacon is crispy. Remove from pan and set aside.
- In a large skillet, sauté the onion cut into small cubes with a drizzle of olive oil. Add the drained breadcrumbs and sauté for another 3 minutes.
- Add the chopped gorgonzola and wait for it to melt. Then add the pasta and 1 ladle of the cooking water until hot.
- On a platter, place the pasta with gorgonzola sauce, broccoli, roasted tomatoes, chopped apricots, and bacon (optional)
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