Penne and Broccoli with Zesty Gorgonzola Sauce

Penne and Broccoli with Zesty Gorgonzola Sauce

Serves 4

  • 1 pound penne rigate pasta
  • 2 cups fresh broccoli florets
  • 1/2 cup organic chicken broth
  • 1/2 cup heavy cream
  • 4 ounces Gorgonzola crumbles
  • 1 lemon, Zest of
  • Salt and pepper to taste
  • Chopped parsley (for garnish)
  • Cherry tomato halves (for garnish)
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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 chicken 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 chopped parsley and cherry tomatoes.

Nutritional Info: 
Per Serving:630 calories (190 from fat), 21g total fat, 13g saturated fat, 65mg cholesterol, 570mg sodium, 89g carbohydrate (6g dietary fiber, 5g sugar), 23g protein

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