I have always loved pastas, especially those that originated from Italy. This recipe is shared to us by Gina DePalma, who has a first hand experience from an Italian eatery in the Umbrian town of Orvieto. She described the dish as “Here, the cheese melts into a silky veil of nutty, buttery flavor over the pasta, and its more assertive flavors mellow softly in the background.”

Ingredients: (serves 4)

2 medium zucchini (about 1/2 a pound)

2 tablespoons butter

2 tablespoons olive oil

1 medium shallot, finely chopped

1 large rib of celery, finely chopped

1 clove garlic, minced

1/2 pound farfalle, or another pasta shape

Salt and pepper to taste

1 tablespoon freshly squeezed lemon juice

4 ounces Gorgonzola, piccante or…