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

Directions

  1. Combine vermouth and shallots in a small pan over medium heat. Reduce by half. Add cream and reduce by half. Stir in chives and spinach. Pour into blender container. Puree. Return to pan over low heat. Stir in brie. Keep warm.

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