Pasta Milan

Pasta Milan

30 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
MARBALET
Recipe by  MARBALET

“Delicious Gorgonzola cheese makes this creamy sauce a hit! This recipe comes from the Lombardy countryside of Italy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

ADVERTISEMENT

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain.
  2. Meanwhile, crumble cheese with the cream and season with salt and pepper to taste.
  3. In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.

Share It

Reviews (30)

Rate This Recipe
Christina Doerfel
18

Christina Doerfel

I liked the basis for this recipe but I changed it a little bit. 1/2 pound penne 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1 pound thick asparagus, cut into 1-inch lengths 2 cups chicken stock 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed 1/4 cup heavy cream 2 tablespoons unsalted butter 1 tablespoon chopped fresh sage 1/2 cup freshly grated Parmigiano- 6 oz prosciutto, cut into 1/2" pieces Reggiano cheese, plus more for serving Salt and freshly ground pepper It came out WONDERFUL!!! Add as much cheese as you need for flavor but the prosciutto added all I needed!

TrixieJones
12

TrixieJones

this recipe gets five stars from me because it was 1. delicious & 2. my boyfriend made it for me for valentine's day. normally, he sticks to the grilling of things and on special occasion, an old family recipe for lasagna. the fact that he was able to put this together really impressed me. i think he did grill the chicken and the asparagus. he also paired the dinner with the strawberry and avocado salad found here (except he used raspberries instead). .tj.

Amy
8

Amy

Delicious and so easy to make. I used shells instead of penne because I liked the way it looked in the photo. I cooked the pasta for 5 minutes before adding the veggies because I knew the pasta would never be done in 5 minuets. It worked out well that way. I also had to use blue cheese because both grocery stores by me are lame and had no gorgonzola. I will definitely make this again.

More Reviews

Similar Recipes

Asparagus, Chicken and Penne Pasta
(187)

Asparagus, Chicken and Penne Pasta

Penne Pasta with Veggies
(116)

Penne Pasta with Veggies

Penne Pasta with Peppers
(21)

Penne Pasta with Peppers

Lemon Asparagus Pasta
(21)

Lemon Asparagus Pasta

Chicken and Asparagus with Penne Pasta
(19)

Chicken and Asparagus with Penne Pasta

Katie's Chicken and Broccoli Pasta
(16)

Katie's Chicken and Broccoli Pasta

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 793 cal
  • 40%
  • Fat
  • 33.5 g
  • 52%
  • Carbs
  • 92.5 g
  • 30%
  • Protein
  • 31.9 g
  • 64%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Penne Pasta Primavera

>

next recipe:

Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)