Best 7 Fettuccine Gorgonzola With Sun Dried Tomatoes Recipes

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Indulge in a symphony of flavors with our delectable Fettuccine Gorgonzola with Sun-Dried Tomatoes, a dish that tantalizes the taste buds and elevates your dining experience. This classic Italian pasta dish showcases perfectly al dente fettuccine noodles enveloped in a rich and creamy Gorgonzola sauce, featuring a medley of savory sun-dried tomatoes, earthy mushrooms, and a touch of aromatic garlic. Each bite offers a harmonious blend of textures and flavors, from the soft and chewy pasta to the nutty and tangy Gorgonzola, the chewy sun-dried tomatoes, the earthy mushrooms, and the pungent garlic. Prepare to be captivated by this culinary masterpiece, as we guide you through the step-by-step process of crafting this unforgettable dish.

Additionally, our article presents a curated collection of other tantalizing recipes that are sure to satisfy your culinary cravings. From the classic Spaghetti Aglio e Olio, featuring the simplicity of olive oil, garlic, and chili flakes, to the hearty and flavorful Pesto Pasta, bursting with fresh basil, pine nuts, and Parmesan cheese, our selection promises to delight your taste buds. Whether you're a seasoned home cook or just starting your culinary journey, these recipes offer a range of options to suit your skill level and preferences. Embark on a culinary adventure and discover the joy of creating delicious and memorable meals in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

10-MINUTE SUN-DRIED TOMATO PASTA



10-Minute Sun-Dried Tomato Pasta image

Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 11

8 ounces penne pasta or short pasta of your choice
3 to 4 ounces sun-dried tomatoes, (chopped, I used our all-natural sun-dried tomatoes which are bold and flavorful)
Extra virgin olive oil
2 small shallots, (chopped)
4 large garlic cloves, (minced)
Kosher salt
½ cup whole milk
½ to ¾ cup grated Parmesan cheese, (more or less to your liking (or a vegetarian Parmesan option))
1 teaspoon dried oregano
1 teaspoon red pepper flakes or Aleppo-style pepper, (less spicy)
Fresh basil, (torn)

Steps:

  • Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
  • While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
  • Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
  • Finish with the torn basil and serve immediately!

Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE



Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Provided by Brian Graves

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  • Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  • Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g

FETTUCCINE GORGONZOLA WITH SUN-DRIED TOMATOES



Fettuccine Gorgonzola With Sun-Dried Tomatoes image

This for people who are confirmed lovers of gorgonzola/bleu cheese. If that's you, this should get you excited! It's quick and easy to make and very creamy and rich but the nonfat ingredients let you enjoy it without guilt.

Provided by little_wing

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

8 ounces spinach fettuccine or 8 ounces tri color fettuccine
1 cup fat-free cottage cheese
1/2 cup plain nonfat yogurt
1/2 cup crumbled gorgonzola
1/8 teaspoon white pepper
4 ounces sun-dried tomatoes (not packed in oil)

Steps:

  • Cover tomatoes with boiling water until softened. (5-10 min)Cut into thin strips.
  • Cook pasta according to directions, drain well and keep warm.
  • While pasta is cooking, combine cottage cheese and yogurt in blender or food processor until smooth.
  • Heat cottage cheese mixture over low heat.
  • Add gorgonzola and white pepper, stirring until cheese is melted.
  • Return pasta to saucepan.
  • Add tomatoes.
  • Pour cheese mixture over pasta and tomatoes and combine well.
  • Serve immediately.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS



Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts image

Categories     Cheese     Chicken     Nut     Pasta     Poultry     Tomato     Sauté     Dinner     Blue Cheese     Ham     Pine Nut     Prosciutto     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

Steps:

  • Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
  • Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
  • Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

CREAMY SUN-DRIED TOMATO FETTUCCINE



Creamy Sun-Dried Tomato Fettuccine image

A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.

Provided by ybseball

Categories     Side Dish     Sauces and Condiments     Sauces     Pasta Sauces     Creamy

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil, divided
¾ pound dry fettuccine pasta
½ cup plain fat-free Greek yogurt
¼ cup reduced-fat sour cream
½ cup sun-dried tomatoes, sliced
5 cloves garlic, minced
1 (14.5 ounce) can petite diced tomatoes, drained
2 tablespoons sugar, or more to taste
1 tablespoon tomato paste
salt and freshly ground black pepper to taste
1 ½ cups baby spinach
crushed red pepper flakes

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
  • Mix together Greek yogurt and sour cream in a small bowl.
  • Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
  • Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 79.9 g, Cholesterol 5.3 mg, Fat 17.1 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 368 mg, Sugar 16.9 g

GORGONZOLA CREAM SAUCE WITH SUN DRIED TOMATOES



Gorgonzola Cream Sauce With Sun Dried Tomatoes image

Make and share this Gorgonzola Cream Sauce With Sun Dried Tomatoes recipe from Food.com.

Provided by TinkerTott

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons butter
1/4 teaspoon red pepper flakes
2 garlic cloves
1/3 cup sun-dried tomato, chopped
1/3 cup dry white wine
1/4 cup chicken broth
6 ounces gorgonzola, crumbled
1/3 cup parmesan cheese, grated
1 cup heavy cream
1/4 teaspoon nutmeg

Steps:

  • Heat butter, add garlic and red pepper, saute for 2 - 3 minutes.
  • Add tomatoes, wine and chicken broth, cook five to eight minutes to reduce then turn off heat. Cover and set aside until ready to service.
  • A few minutes before serving add gorgonzola, parmesan, cream and nutmeg, heat until cheese is mostly melted - serve with pasta.

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh vegetables, flavorful cheese, and a good quality pasta.
  • Don't overcook the pasta. Cook it according to the package directions, or until it is al dente (slightly firm to the bite).
  • If you don't have sun-dried tomatoes, you can substitute chopped fresh tomatoes or roasted red peppers.
  • To make the sauce creamier, you can add a splash of heavy cream or milk.
  • If you like a little heat, you can add a pinch of red pepper flakes or cayenne pepper to the sauce.
  • Serve the pasta immediately, garnished with fresh basil or parsley.

Conclusion:

This fettuccine gorgonzola with sun-dried tomatoes is a delicious and easy-to-make pasta dish that is perfect for a quick weeknight meal. The creamy gorgonzola sauce is perfectly complemented by the tangy sun-dried tomatoes, and the whole dish is finished off with a sprinkling of fresh basil. This pasta dish is sure to please everyone at the table!

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