Toss and serve pasta

Linguine with Gorgonzola, Potatoes, Green Beans, and Sage

We love boiling up pasta and combining it with chopped fresh tomatoes and basil in the summer months, and we wanted something as quick, easy, and seasonal to make when the weather turned cooler.

Here, heartier ingredients are used to create a warming dinner for a cold fall evening ― creamy blue cheese and sage with potatoes and green beans (frozen are fine).

This is speedy cooking at its most delicious. In the time it takes to boil the water, all the ingredients can be prepped. The vegetables are cooked right along with the linguine. And the sauce is nothing more than the blue cheese mixed with a bit of butter ― which melts when you toss it with the hot noodles.

The starch from the potatoes blends with the melted cheese and butter to make the sauce even richer and smoother.

So if the potatoes get a little bit overcooked, it’s okay; you just end up with a thicker sauce.

VARIATIONS

Spinach Add 6 oz. of spinach, cut into thin ribbons or chopped, to the pasta for the last minute of cooking.

Radicchio In a large frying pan over high heat, cook 1 head thinly sliced radicchio in 2 tsp. olive oil until wilted, about 3 minutes. Add to cooked pasta before tossing with cheese.

Herbs Use thyme, oregano, or basil instead of sage.