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A Twist on a Family Pasta Favorite

Published on May 17, 2010 By Emily. Updated on August 8, 2020

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Several articles I’ve read about being a “good blogger” suggest that bloggers shouldn’t apologize for not posting, because it draws attention to the fact that they haven’t posted when, actually, no one had noticed in the first place.  But its been 17 days since I’ve written a “real” post, and even that was just Highlights, so it’s really been 18 days and that really annoys me.  So, this is not an apology, its an explanation.  Because I suspect some people noticed that I went from several posts a week to no posts for several weeks.  And I’m not happy about it.

Between April 29 and now, I’ve been sick, gone to my sister’s senior art exhibit, gotten almost healthy, studied my butt off for a teacher licensure test, taken the test, done a ton of lesson planning, grading and trying to figure out this summer, gone to my sister’s graduation from college and gotten sicker than I was the first time (visiting the doctor tomorrow).

You may notice that neither cooking nor blogging is in the above list.  Luckily for you, I’m in quarantine tonight instead of at bible study, so I have the time to share what I finally made when I got myself into the kitchen last night.

Last spring, before I got married, my mother gave me a bunch of recipes that my family eats regularly to get my started in my new life.  One of them, Farfalle with Gorgonzola and Walnuts, is a family favorite that’s simple and delicious.   I made a few adjustments to make it more vegetarian-friendly and balanced.  Enjoy!

Pasta and Broccoli in Gorgonzola Cream Sauce

Print Recipe Pin Recipe
Cook Time 25 mins

Ingredients
  

  • 13.25 oz 1 box whole wheat pasta, any shape. (I used rotini this time around)
  • 1 cup half-and-half
  • 3/4 cup vegetable broth
  • 4 ounces crumbled Gorgonzola Adjust to taste
  • 3/4 lb. broccoli
  • 1/2 cup chopped walnuts

Instructions
 

  • Cook  and drain the pasta according to the directions on the package.  Return the drained pasta to the pot.
  • While the pasta is cooking, dice the broccoli, stem and all.  It's all edible--don't just use the florets!
  • In a small saucepan, combine the half and half with the vegetable broth and bring to a boil over medium-high heat, stirring occasionally.  After boiling, reduce the heat to medium and cook for 5 minutes.
  • Add the Gorgonzola and salt and pepper to taste.  Whisk until melted and smooth.
  • Add the broccoli and cook it until it's as tender as you want it.  If you want it really tender, you may want to steam it separately.  I like my vegetables pretty raw, so I just added the broccoli to the sauce, mixed it in, and moved on.
  • Pour the sauce and broccoli mixture over the pasta and stir to combine evenly.  Top with chopped walnuts before serving.
  • Enjoy!

Notes

Adapted from Good Housekeeping

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Filed Under: recipe, vegetarian main dish, weeknight Tagged With: adapted recipe, pasta, vegetarian

« “This supermarket is trying to kill us!”
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Comments

  1. Ryn says

    May 17, 2010 at 11:23 pm

    We ate the right (ie. less healthy) version of this tonight :-)
    .-= Ryn´s last blog ..creampuff:via? =-.

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Emily
New on the blog: a 2 week menu plan featuring the New on the blog: a 2 week menu plan featuring the vegetables from our CSA share at @mightyfoodfarm. Link in my profile.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
We finally made it to the @berkshiremtdist tasting We finally made it to the @berkshiremtdist tasting room in Sheffield today after years of talking about it. The indoor and outdoor atmosphere was lovely and we took advantage of the complimentary tasting to try some of the products we haven't had before. Definitely worth a visit if you're in the area and enjoy distilleries.
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#igers413 #BerkshireFoodies #InTheBerkshires #DrinkLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #SheffieldMA
On Friday we headed to Springfield for an appointm On Friday we headed to Springfield for an appointment and made a day of it by visiting @forestparkzoo afterwards. For us, the Zoo in Forest Park's size, layout and number of animals (over 225 exotic and native animal residents) is the perfect size for our 2 and 5 year old kids. We went in the afternoon, when day camps were wrapping up and it wasn't busy overall. We were able to easily view all of the exhibits and let our children move at their own pace without interfering with other people. Despite the heat, the animals were pretty active and it was a joy to see my kids spot, identify and appreciate them.
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#ZooInForestPark #SpringfieldMA #igers413 #WesternMass #WesternMassachusetts
Brian and I had lunch at the @firehousecafebistro Brian and I had lunch at the @firehousecafebistro in Adams today. We enjoyed falafel bites, cocktails, papas bravas, and a buttermilk chicken sandwich. All of the food was really delicious and the service was excellent, despite very limited staffing. The patio seating was fun for people watching and enjoying the sunshine. I highly recommend the Firehouse Cafe and Bistro if you're looking for a more upscale lunch or dinner in the northern Berkshires.
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#igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #AdamsMA #FirehouseCafeAndBistro
It's blueberry season in the Berkshires! My favori It's blueberry season in the Berkshires! My favorite girl and I headed to @mountainviewfarm413 this week to pick ours, as is our tradition. We had a great morning resulting in 7 pounds of berries. Some blueberries will be frozen and others turned into muffins, but most of them will be eaten just the way they are. The season is short, enjoy it while you can. @whitneysfarmmarket and @seconddropfarm are doing picky-your-own as well. 🫐
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 #igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #blueberries #BlueberryPicking #MountainViewFarm #LanesboroughMA
We're back from vacation and back to picking up ou We're back from vacation and back to picking up our weekly share of @mightyfoodfarm produce. My latest menu plan using these vegetables is live on the blog, link in my profile.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
Tomato season is my favorite season. If there is t Tomato season is my favorite season. If there is the opportunity to eat something that features a combination of tomato, mozzarella and basil, chances are good that I'm ordering it. Yesterday I needed to make a dish to share for a church gathering so I put together this incredibly simple pasta salad. I hope it's useful to you during this time of summer heat and summer gatherings.

RECIPE:
1 lb pasta (I used bowties) 
7 oz fresh mozzarella
1 pint grape tomatoes 
30-50 fresh basil leaves 
1/4 cup olive oil
Salt and pepper to taste 

1. Cook pasta according to package instructions. Drain and place in a large bowl. 
2. Prep the other ingredients: cut the mozzarella cheese in bite size pieces if needed, quarter the grape tomatoes, finely cut the basil with scissors or a knife.
3. Add the quartered tomatoes, mozzarella and basil to the pasta. Drizzle the olive oil into the bowl and miX well.
4. Add salt and pepper to taste.
5. Enjoy!

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I could watch birds on the beach all day long. We' I could watch birds on the beach all day long.
We're wrapping up our time in Wilmington, North Carolina with lots of time at Wrightsville Beach. The ocean never ceases to impress.
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This @smittenkitchen Zucchini and Ricotta Galette This @smittenkitchen Zucchini and Ricotta Galette is one of my favorite summer recipes. The crust is perfectly flaky and the mix of squash and cheese is delicious. I always use summer squash and my husband, who does not typically like summer squash, loves this galette. Though it takes a bit of planning ahead - the crust dough needs to rest in the fridge for an hour and the squash needs to be salted for 30 minutes, the recipe is straightforward and the final produce always impresses. I expect it will make another appearance on my table before the fall.
Link in my stories.
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