Flavorful gorgonzola cheese makes for a zesty sauce in this simple pasta dish. Feel free to swap out the broccoli for other vegetables, like snap peas or sliced steamed carrots.
- 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 (6g dietary fiber, 5g sugar), 23g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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