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.
That looks heavenly! Will have to keep this in mind (sounds like it'd work with a mushroom ravioli instead of the penne too).
Tried that tonight and it was GREAT w/ a mix of mushroom ravioli and pesto/asaigo ravioli!!!! Thanks!!
[...] Check out this yummy broccoli recipe that you can try during the weekend… [...]