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  • Servings
    4

Penne Pasta in Gorgonzola Cream Sauce

Main Ingredient: Pasta

Yield: 4 servings

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.

Ingredients

  • 2 Tablespoon 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 crumbled gorgonzola cheese
  • Juice of 1/2 lemon
  • 1/4 Teaspoon freshly cracked black pepper
  • 2 Tablespoon coarsely chopped fresh Italian parsley

Directions

  1. 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.
  2. Serve with warm, crusty bread and a spinach salad.

STELLA PRODUCTS USED IN THIS RECIPE

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