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Pasta with Gorgonzola and Sweet Onion

Pasta with Gorgonzola and Sweet Onion

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Lisa

Lisa

This is an unusual but incredibly tasty pasta dish!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 92.3g
  • 30%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a large skillet over medium high heat. Saute onions until golden brown, about 10 minutes. Stir in garlic, and cook for 2 minutes. Remove from heat, and stir in balsamic vinegar.
  3. In a large bowl, combine pasta, onion mixture, and Gorgonzola. Toss until evenly coated, and cheese is melted.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

chefjeff
16

chefjeff

9/25/2003

O.K. Lisa---you deserve major kudos! This pasta was definitely an "S", as in Superb, Sublime, Sophisticated, etc. I followed your recipe to the "T", with just 2 changes. I used Maytag blue cheese, instead of the Gorgonzola. My second change was proportions of sauce to pasta. I ended up doing 3/4 of all sauce ingredients, but instead of doing 3/4 of the pasta----I did 1/2 pound pasta, and this entree was perfect for 2. In other words, a little more sauce to pasta ratio. I also want you to know that the entire sauce can be made WELL in advance. At serving, I cooked the pasta, and tossed it with the sauce over heat---Too tasty for words. Thank you so much for sharing. More recipes, please!

GARRIDANN
13

GARRIDANN

4/5/2005

This was great! I have made it several times, sometimes adding sauteed baby bella mushrooms, chopped spinach, or even leftover cooked chicken. I am a huge fan of gorgonzola, and this is the best vehicle for gorgonzola I've ever had. When I have added those other ingredients, I simply double the cheese and balsamic vinegar so the flavors don't get too diluted. And I've even managed to find a way to eat the arugula that is so plentiful in season around here, but is normally too bitter for my taste. I simply add the fresh, chopped arugula in the last step, and the heat of the pasta wilts it nicely.

melpy
11

melpy

2/25/2007

I don't feel right about simply rating this because I used it more as a jumping off point. I was afraid of using so much onion. So I added: chopped frozen spinach, jarred roasted red peppers, fresh basil, and extra vinegar. It was fabulous, even my roommate who is sometimes afraid to try what I cooked said she would eat a full portion if I made it again.

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