INGREDIENTS:2 Tbsp. butter 1 small onion, finely chopped 2 cloves garlic, smashed, chopped 1 cup vegetable or chicken stock 1 lb. penne pasta, cooked al dente 1 cup heavy cream 1 cup Wisconsin Gorgonzola cheese, crumbled ½ lemon, juice only ¼ tsp. freshly cracked black pepper 2 Tbsp. fresh Italian parsley, chopped coarseDIRECTIONS:Warm a 10-inch non-corrosive saute pan. Add butter; melt until lightly brown. Add onion and garlic; cook until translucent. Add stock; reduce by 3/4. Add penne. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.