Pasta Milan Recipe - Allrecipes.com
Pasta Milan Recipe
  • READY IN 35 mins

Pasta Milan

Recipe by  

"Delicious Gorgonzola cheese makes this creamy sauce a hit! This recipe comes from the Lombardy countryside of Italy."

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Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain.
  2. Meanwhile, crumble cheese with the cream and season with salt and pepper to taste.
  3. In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2009

I liked the basis for this recipe but I changed it a little bit. 1/2 pound penne 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1 pound thick asparagus, cut into 1-inch lengths 2 cups chicken stock 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed 1/4 cup heavy cream 2 tablespoons unsalted butter 1 tablespoon chopped fresh sage 1/2 cup freshly grated Parmigiano- 6 oz prosciutto, cut into 1/2" pieces Reggiano cheese, plus more for serving Salt and freshly ground pepper It came out WONDERFUL!!! Add as much cheese as you need for flavor but the prosciutto added all I needed!

 
Most Helpful Critical Review
Jun 10, 2006

I thought it was a bit bland. I added some shredded garlic asiago cheese to give it some extra flavor.

 

50 Ratings

Mar 07, 2008

this recipe gets five stars from me because it was 1. delicious & 2. my boyfriend made it for me for valentine's day. normally, he sticks to the grilling of things and on special occasion, an old family recipe for lasagna. the fact that he was able to put this together really impressed me. i think he did grill the chicken and the asparagus. he also paired the dinner with the strawberry and avocado salad found here (except he used raspberries instead). .tj.

 
Feb 17, 2010

Delicious and so easy to make. I used shells instead of penne because I liked the way it looked in the photo. I cooked the pasta for 5 minutes before adding the veggies because I knew the pasta would never be done in 5 minuets. It worked out well that way. I also had to use blue cheese because both grocery stores by me are lame and had no gorgonzola. I will definitely make this again.

 
May 22, 2007

I used Parmesan instead of Gorg. cheese--it was great! Thanks for this recipe!

 
Oct 07, 2002

my husband loved this dish!!even my kids loved it as well!

 
Sep 15, 2009

This recipe was great! My husband and I both loved it. Added thin sliced grilled steak and it was fantastic.

 
Feb 16, 2007

The good: the combo of sauce, peas, asparagus is excellent! Perfect pickings from a pantry/fridge raid The bad: not feeling the gorgonzola. I had some leftover from another recipe that called for melted gorgonzola, so getting it in crumbled form the flavor was a bit overpowering. I'm not enough of a cheese snob to know of a good substitute (yet) The suggestions: refridgerate the asparagus and mix them in cold. The pop of cold with everything else cold provides a good contrast. Also mixed chives into the sauce which added a nice flavor. Will make again, but not with the gorgonzola

 

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Nutrition

  • Calories
  • 793 kcal
  • 40%
  • Carbohydrates
  • 92.5 g
  • 30%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 645 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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