Macaroni with Gorgonzola
I’d like to share a recipe that I made for the second time tonight. My sister came over for dinner, and because she does not consider herself to be an adventurous diner, I like to cook meals for her that are slightly different than what she would normally choose for herself.
Tonight, I made macaroni with Gorgonzola, a recipe that I found in Cooking Light magazine a year or so ago. It’s a wonderful combination of bell peppers, Granny Smith apples, pecans and arugula, served warm and topped with a sprinkling of Gorgonzola cheese.
You’ll notice the ingredients (below) call for two red bell peppers, but I made it with one orange and one yellow pepper instead, since the selection of red at the local market left much to be desired.
Of course, Quinn helped me cook, because who doesn’t need a fur-shedding, opposable-thumb-lacking creature helping her in the kitchen?
Here’s the recipe. If you ever decide to make it yourself, please let me know how it turns out!
Macaroni with Gorgonzola (originally from Cooking Light magazine)
16 ounces whole wheat pasta
2 cups diced red bell pepper (about 2 medium)
2 cups diced Granny Smith apple (about 2 medium)
6 tablespoons chopped* pecans, toasted (*I prefer them crushed)
2/3 cup reduced-fat sour cream
2 tablespoons low-fat mayonnaise
4 tablespoons champagne vinegar
1.5 teaspoons salt
1/2 cup (4 ounces) crumbled Gorgonzola cheese
Cook pasta according to directions. Drain. Add bell pepper, apple and toasted pecans. Combine sour cream, mayonnaise, vinegar and salt. Stir until blended. Pour over macaroni mixture, tossing to coat. Stir in arugula, and sprinkle with cheese.