Home » Recipes » Penne and Broccoli with Zesty Gorgonzola Sauce
1 pound penne rigate pasta
2 cups fresh broccoli florets
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
4 ounces Gorgonzola crumbles
1 lemon, Zest of
1/4 teaspoon fine sea salt
Chopped fresh flat-leaf parsley, for garnish
1/2 cup cherry tomato halves
1/4 teaspoon ground black pepper
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.
Per Serving:630 calories (190 from fat), 21g total fat, 13g saturated fat, 65mg cholesterol, 570mg sodium, 89g carbohydrates, (6 g dietary fiber, 5g sugar), 23g protein.