Penne with Broccoli and Gorgonzola

Once again, we modified a great recipe from one of those Whole Foods flyers. The gorgonzola really spruced up an otherwise boring pasta-and-vegetables dish. We served it with a Caesar salad with homemade croutons, and some delicious bruscetta (see below).

1 lb Penne Rigate pasta (we used ziti)
2 cups fresh cut broccoli flowerets
1/2 cup chicken broth (we used vegetable)
1/2 cup heavy cream (we used light cream and it was a little watery)
4 oz gorgonzola crumbles (We just used a hunk)
Zest of 1 lemon
Sea salt and black pepper to taste
Chopped parsley and cherry tomato halves for garnish (we skipped this)

In a large pot of boiling salted water, cook the pasta until al dente. While pasta is cooking, steam broccoli until just tender, about 3 minutes. Drain broccoli and rinse under cold water. In a large sauté pan, bring broth and cream to a simmer, then stir in gorgonzola. Allow to thicken, then add drained pasta, steamed broccoli and lemon zest. Gently stir until well combined. Season with salt and pepper. Garnish with parsley and cherry tomatoes.

Bruscetta

1 large tomato, diced
1/4 of a red onion, diced
1 or 2 cloves garlic, minced
Couple of tsp. of olive oil
Drizzle of balsamic vinegar
Fresh basil, dried oregano and salt and pepper to taste

Toss ingredients together in a bowl. Serve on top of crusty bread. Top with parmesan or fresh mozzerella if desired.

This entry was posted on Monday, February 27th, 2006 at 11:39 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.