Spaghetti with Zucchini and Turmeric Gorgonzola Sauce

Name: Spaghetti with Zucchini and Turmeric Gorgonzola Sauce
Yield: 2 servings
Ingredients: as needed Spaghetti,; 2 zucchini; 1/2 cup milk (125 ml); 1 3/4 oz mild Gorgonzola cheese (50 grams); 1 1/2 tablespoons cornstarch; 1/2 tablespoon turmeric; as needed Extra-virgin olive oil,; as needed Salt,; as needed Black pepper,

Laura Cicutto @ConLaura

Cavallino (VE)

This delicious recipe for spaghetti with zucchini and turmeric sauce was presented by Sergio Barzetti on 'La Prova del Cuoco' several years ago. Over time, I’ve made it even simpler by leaving out the zucchini flowers, which aren’t always easy to find, and by cooking the pasta without bay leaf, which he prefers to use. I’ve also adjusted the quantities for two people. Of course, if you have more guests, just double or triple the amounts as needed. The quantities listed here are for two servings.

Laura Cicutto @ConLaura

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Ingredients

2 servings

as neededSpaghetti,
2zucchini
1/2 cupmilk (125 ml)
1 3/4 ozmild Gorgonzola cheese (50 grams)
1 1/2 tablespoonscornstarch
1/2 tablespoonturmeric
as neededExtra-virgin olive oil,
as neededSalt,
as neededBlack pepper,

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Steps

1

While the spaghetti is cooking, cut the zucchini into julienne strips using a box grater with large holes. Sauté them quickly in a skillet with a drizzle of olive oil, then season with salt and pepper.
2

In a small saucepan, bring the milk to a boil. Add the cornstarch (first dissolve it in a few tablespoons of cold milk taken from the total amount), then add the turmeric, salt, and pepper. Cook, stirring constantly, until the sauce thickens.
3

Remove from heat and add the Gorgonzola, cut into pieces. Stir until the cheese melts completely.
4

Drain the pasta, reserving a few tablespoons of the cooking water.
5

Toss the spaghetti briefly in the skillet with the zucchini, then add the turmeric sauce. Add a little of the reserved pasta water to make the sauce creamier, adjusting to your preference. Mix well, serve, and enjoy!