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Lisa Cornwell Weiss
Pasta salad with gorgonzola, zucchini and artichoke hearts
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Ingredients
Directions
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Boil the penne in a pan with plenty of boiling water with salt in 10-12 minutes until al dente.
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Cut the zucchini into slanted slices and brush them with olive oil. Roast the zucchini in a hot grill pan until softened and get nice brown stripes.
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Put them on a plate, sprinkle with salt and pepper and sprinkle with lemon juice. Cut the gorgonzola into pieces.
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Drain the penne and stir in the cream and gorgonzola with the still warm pasta. Keep stirring until the pasta is covered with sauce.
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Divide the arugula over plates and put the creamy penne on it. Halve the leaked artichoke hearts. Cut the bell pepper into strips.
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Drape two slices of ham per person and place the slices of zucchini, artichoke hearts, peppers and olives around them.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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