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Pasta Milan

Pasta Milan

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
MARBALET

MARBALET

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

Christina Doerfel
18

Christina Doerfel

3/30/2009

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

3/7/2008

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

2/17/2010

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.

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