Pasta with Cheese Sauce

Ingredients

• 400 g Garganelli
• 2 red bell pepper cones (red)
• 1 yellow bell pepper cone
• 1 Spring onion
• 1 small zucchini
• 1 tbsp butter
• 10 sage leaves (to taste)
• 200 g young Gorgonzola (mild)
• 100 ml milk (1.5% fat)
• Salt
• Pepper

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente.

2. 2.

   Wash, trim, halve, seed and peel the bell peppers; slice the red cones into thin strips and dice the yellow one. Trim the spring onion and cut into fine rings; wash the zucchini, split lengthwise and shave thinly. Dice the Gorgonzola.

3. 3.

   Heat butter in a pan and sauté the sage until fragrant, then remove it. Add the remaining vegetables and cook for about 5 minutes before adding milk. Bring the sauce to a boil, add the Gorgonzola, let simmer briefly, then stir in the cooked pasta. Season with salt and pepper, taste, plate, and garnish with the fried sage. Serve hot.