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Recipe by Emporion
Pasta with zucchini and gorgonzola is a tasty and creamy first course, perfect for cheese lovers. Fresh zucchini pairs perfectly with the strong flavor of gorgonzola, creating a balanced dish rich in flavor. It is ideal for a quick but tasty dinner.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: Cut the zucchini into thin slices and cook them in a pan with the oil, salt, pepper, and plenty of oregano
Step 2 of 2: Cook the pasta and toss it in the pan with the zucchini and the gorgonzola cut into cubes
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving125 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,786 kJ427 kcal | 1,428 kJ341 kcal |
| Fat | 14.68 g | 11.74 g |
| of which saturated fatty acids | 6.78 g | 5.42 g |
| Carbohydrates | 54.5 g | 43.6 g |
| of which sugars | 2.75 g | 2.2 g |
| Fibre | 2.03 g | 1.62 g |
| Protein | 18.93 g | 15.14 g |
| Salt | 0.31 g | 0.25 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
