Penne Pasta In Gorgonzola Cream Sauce

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons butter

  • 1

    small onion, finely chopped

  • 2

    garlic cloves, smashed, chopped

  • 1

    cup vegetable or chicken stock

  • 1

    pound penne pasta, cooked al dente

  • 1

    cup heavy cream

  • 1

    cup (6 ounces) crumbled Gorgonzola cheese

  • juice of 1/2 lemon

  • 1/4

    teaspoon freshly cracked black pepper

  • 2

    tablespoons coarsely chopped fresh Italian parsley

Directions

Warm a 10-inch noncorrosive sauté pan. Add the butter and melt until lightly brown. Add the onion and garlic; cook until translucent. Add the stock and cook until three-fourths reduced. Add the penne. Toss and cook for 3 to 4 minutes. Add the cream and the cheese. Bring to a boil; cook 2 minutes. Add the lemon juice to thin the texture slightly. Season with the pepper and sprinkle with the parsley. Serve with warm, crusty bread and a spinach salad.

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