CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
- Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.
TOMATO AND ORZO SOUP WITH GORGONZOLA
With a snowstorm going on outside, I was craving a warm comfort soup. Inspired by the tomato soup of a well-known local chef and four boxes of orzo in the pantry, I came up with this yummy soup. Serve topped with buttered croutons.
Provided by Coleene
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
- Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 34 g, Cholesterol 30.6 mg, Fat 12.2 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 6.3 g, Sodium 697.2 mg, Sugar 6.9 g
PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE
Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.
Provided by Brian Graves
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
- Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
- Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g
TOMATO GORGONZOLA SOUP
This is a very forgiving recipe. Don't worry if you have to modify the amounts or substitute a little. Try it with fresh tomatoes and basil in the summer! Serve in bowls or scoop out 8 inch round loaves of bread to make bread bowls.
Provided by Jess
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
- Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
- Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 13.7 g, Cholesterol 64.3 mg, Fat 22.5 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 12.3 g, Sodium 592.6 mg, Sugar 8.7 g
ORZO WITH TOMATOES, BASIL, AND GORGONZOLA
A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.
Provided by ChicoGirl
Categories Everyday Cooking Vegetarian Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
- In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
- Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.
Nutrition Facts : Calories 460 calories, Carbohydrate 45.4 g, Cholesterol 45 mg, Fat 23.3 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 574.5 mg, Sugar 4.2 g
PENNE WITH GORGONZOLA AND TOMATOES
Provided by Shelley Berger
Categories Pasta Tomato Kid-Friendly Blue Cheese Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
- Meanwhile, using spoon, beat butter with Gorgonzola until blended.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
- Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.
TOMATOES WITH GORGONZOLA
Provided by Robert Farrar Capon
Categories easy, lunch, quick, side dish
Time 10m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 6
Steps:
- Arrange the tomato slices on 4 to 6 plates, drizzle some olive oil over them and sprinkle them with basil and black pepper.
- Crumble the Gorgonzola and distribute it over the tops of all the slices. Do the same with the pine nuts. Sprinkle on the remaining olive oil and serve.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 9 grams, Sodium 439 milligrams, Sugar 3 grams
TOMATOES AND GORGONZOLA
Provided by Marian Burros
Categories easy, quick, salads and dressings, appetizer, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Core tomato and slice in half. If necessary cut a thin slice off bottom so the halves will stand upright.
- Sprinkle basil and pepper on tomato halves. Top with cheese.
- Broil 8 to 12 minutes, depending on the size of the halves, until cheese melts and tomato is beginning to soften.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 120 milligrams, Sugar 2 grams
TOMATO GORGONZOLA SOUP
Provided by Food Network
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
- Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.
CREAM OF TOMATO GORGONZOLA SOUP
Make a simple soup into something wonderful! Serve alone or as a side. Great with Italian baked chicken and salad, or with a grilled cheese sandwich.
Provided by Michelle Reckard
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 26.1 g, Cholesterol 38.3 mg, Fat 9.6 g, Fiber 3.4 g, Protein 11.6 g, SaturatedFat 5.8 g, Sodium 1147.9 mg, Sugar 17 g
CREAMED CORN WITH GORGONZOLA, TOMATOES AND PINE NUTS
This light summer meal comes together quickly: Corn kernels are simmered in a cream enhanced with blue cheese and pepper. It's then served on tomato slices and topped with pine nuts for a meal that embraces and enhances the season's bounty.
Provided by Melissa Clark
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Scrape kernels off cob. Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes. Uncover, and cook for another 5 minutes.
- Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.
- In a small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes.
- Divide tomato slices among plates, and top with corn. Top with toasted pine nuts; garnish with fresh basil.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 6 grams, TransFat 0 grams
PENNE PASTA WITH TOMATOES AND GORGONZOLA
This is a great pasta dish if you like Gorgonzola cheese. Combined with the tomatoes and basil, it makes a wonderful dish. We enjoy it with a crisp green salad, or spinach salad, and garlic sticks.
Provided by Miss Annie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy skillet over medium heat.
- Add chopped onion and garlic and saute until clear, about 8 minutes.
- Stir in chopped tomatoes and basil.
- Cook until mixture thickens, stirring occasionally, about 20 minutes.
- Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
- Cook pasta until just tender, but still firm to the bite; drain well.
- Return pasta to pot.
- Whisk Gorgonzola mixture into tomato sauce.
- Add sauce to pasta and stir to coat.
- Season with salt and pepper to taste.
- Sprinkle with cheese and serve.
SKILLET POLENTA WITH TOMATOES AND GORGONZOLA
Categories Cheese Tomato Side Bake Vegetarian Quick & Easy Blue Cheese Mozzarella Basil Cornmeal Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
- Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
- Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges and serve from skillet.
ROASTED ASPARAGUS WITH TOMATOES AND GORGONZOLA
This recipe came from a friend who described this dish to me after eating it in a restaurant in Key West. From the description I evolved this recipe, and it works. My friend said it tasted identical to the restaurant version.
Provided by marjorie koslow
Categories Vegetables
Time 40m
Number Of Ingredients 6
Steps:
- 1. Heat oven to Broil (500 degrees).
- 2. Clean asparagus, removing woody bottom portion. Spread flat on a jelly roll baking sheet. Shake olive oil evenly on all the asparagus. Season to taste with S&P and seasoning. (I use Morton's)
- 3. Have tomatoes halved, place on same baking sheet, in separate area of pan, as asparagus. Season them with the olive oil and seasonings as well.
- 4. Place under broiler for 3 minutes, turn asparagus, broil another 2-3 minutes till tender crisp. Remove from oven, place asparagus, topped with tomatoes on oven proof serving dish. Sprinkle heavily with the Gorgonzola cheese. Place under broiler just until cheese melts...Serve immediately.
- 5. Often I cook the asparagus and tomatoes halfway, then continue the cooking process at the last minute, so it gets to the table warm, gooey and delicious. ENJOY!
TOMATO-GORGONZOLA PASTA SHELLS
This is a quick, easy way to whip up a gourmet pasta dish with Gorgonzola.
Provided by Lux
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
- Heat olive oil in a large saute pan over medium heat. Stir in onion, red pepper flakes, and black pepper. Cook and stir until onion is soft and translucent, about 3 minutes. Add tomato paste and garlic; cook and stir until fragrant, about 1 minute.
- Add tomatoes and balsamic vinegar to the pan with the onion mixture. Bring to a boil and cook, uncovered, until thickened, about 5 minutes. Reduce heat and pour in heavy cream; let simmer for 1 minute. Stir in cooked pasta, Gorgonzola cheese, basil, and salt. Serve immediately.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 62.1 g, Cholesterol 42.2 mg, Fat 15.4 g, Fiber 4.2 g, Protein 14.9 g, SaturatedFat 7.8 g, Sodium 408 mg, Sugar 7.1 g
More about "tomatoes and gorgonzola recipes"
25 GORGONZOLA RECIPES TO SWOON OVER - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Mar 30, 2022Category Recipe Roundup
- Gorgonzola Pasta. Left dinner to the last minute? With this easy peasy recipe, your meal will be ready in just 15 minutes! And no, this isn’t just a haphazard dish that tastes so-so.
- Gorgonzola Cream Sauce. If you’re obsessed with gorgonzola, whip up this easy cream sauce and use it on any savory entree that comes to mind. This is a thick sauce made with heavy cream, gorgonzola, and Parmigiano.
- Steak with Gorgonzola Sauce. You can’t go wrong with a perfectly cooked steak. But you know what’ll make it even more irresistible? A generous smothering of gorgonzola sauce on top.
- Pear, Prosciutto, and Gorgonzola Pizza. If unique pizza is what you’re craving, look no further. This pizza has a wide array of toppings and is beyond amazing.
- Caramelized Apple Gorgonzola Pizza. If you’re a fan of the sweet and salty flavor combo, here’s another pizza flavor you’ll surely fall in love with. Pizza dough is topped generously with caramelized apples and creamy gorgonzola and baked to melted perfection.
26 BEST CHERRY TOMATO RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
ROASTED TOMATO AND GORGONZOLA SAUCE - CLOSET COOKING
From closetcooking.com
ZITI & SPINACH, CHERRY TOMATOES, & GORGONZOLA SAUCE RECIPE
From myrecipes.com
PENNE WITH MUSHROOMS, TOMATO AND GORGONZOLA - RECIPE GIRL
From recipegirl.com
TOMATO SOUP WITH GORGONZOLA - BOSSKITCHEN.COM
From bosskitchen.com
BALSAMIC FIG GLAZED PORK W/BLISTERED CHERRY TOMATOES AND …
From halfbakedharvest.com
CASTELLUCCIO LENTILS WITH TOMATOES AND GORGONZOLA - TODAY
From today.com
You'll also love