Gorgonzola Linguine Recipe

Cook linguine

Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook until just shy of al dente (follow package for time minus 1–2 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make the sauce base

In a large sauté pan or shallow skillet over medium heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, careful not to brown.

Finish sauce

Add 1 cup heavy cream and 1 cup low-sodium chicken broth to the pan and bring to a gentle simmer. Lower heat and stir in 4 oz crumbled Gorgonzola until mostly melted. Stir in 1 tbs grated Parmesan, 1 tsp kosher salt, 1 tsp cracked black pepper and 1 tsp fresh lemon juice. If the sauce seems too thick, add up to 1 cup reserved pasta water a little at a time to reach a silky consistency.

Combine pasta and sauce

Add the drained linguine to the sauce and toss over low heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add more reserved pasta water to loosen. Taste and adjust seasoning with salt and pepper.

Prepare vegetables

Slice 1 medium zucchini and 1 medium yellow squash into 1/4-inch rounds or half-moons. Thinly slice 1 medium red onion.

Sauté vegetables

In a separate large skillet, heat 1 tbs olive oil over medium-high heat. Add the sliced red onion and sauté 2–3 minutes until starting to soften. Add the zucchini and yellow squash, season with 1 tsp salt and 1/2 tsp freshly ground black pepper, and sauté 4–6 minutes until vegetables are tender but still have a little bite and some browning. Remove from heat and set aside.

Add to pasta

Gently fold the sautéed vegetables into the linguine and Gorgonzola sauce so they are evenly distributed. Warm together for 1 minute over low heat.

Prepare protein

Pat 1 chicken breast (6–8 oz) or 1 steak (flank or skirt) dry. Season both sides with 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.75 tsp salt and 0.5 tsp black pepper.

Cook chicken

If using chicken: heat 1 tbs olive oil in a skillet over medium-high heat. Sear the chicken 5–6 minutes per side (depending on thickness) until golden and an instant-read thermometer registers 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain.

Cook steak

If using steak: heat 1 tbs olive oil in a skillet over high heat until shimmering. Sear steak 3–4 minutes per side for medium-rare (times vary by thickness) or longer to desired doneness. Let rest 5–7 minutes, then slice thinly across the grain against the fibers.

Serve with pasta

Arrange sliced chicken or steak on top of portions of the Gorgonzola linguine or toss the slices through the pasta so the meat is distributed. Spoon any resting juices from the meat over the plated pasta.

Sprinkle 2 tbs chopped fresh parsley and 1/4 tsp red pepper flakes over the plated pasta. Offer lemon wedges to squeeze over the dish for brightness. Adjust salt and pepper to taste and serve immediately.