Mini Penne With Artichokes and Gorgonzola |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Mini Penne con Carciofi e Gorgonzola - that is the official name of this recipe. We have made this here at the home and it needed a little tweaking here and there. Ingredients:
1 (9 ounce) package frozen artichoke hearts, thawed & quarterd |
1 teaspoon fresh lemon juice |
1/4 cup extra virgin olive oil |
1 garlic clove, minced |
1/2 lb gorgonzola |
1/2 cup half-and-half |
onion powder (a sprinkling) |
crushed red pepper flakes, to taste |
fresh ground black pepper, to taste |
16 ounces mini penne pasta (we used barilla) |
2 tablespoons fresh parsley, chopped |
toasted slivered almonds, for garnish |
Directions:
1. Heat olive oil in large skillet over medium heat.
2. Add garlic and sauté for 1-2 minutes.
3. Drain artichoke hearts well, add to skillet and sauté 3-4 minutes.
4. Add gorgonzola cheese and half-and-half.
5. Simmer for a few minutes until cheese melts.
6. Season with freshly ground blakc pepper, a sprinkling of onion powder and a pinch or two of crushed red pepper flakes; set aside.
7. Cook pasta according to pkg directions.
8. Drain reserving some of the pasta cooking liquid.
9. Add hot pasta to sauce mixture; thin(if needed or desired) with pasta cooking liquid.
10. Transfer to a serving platter or bowl.
11. Top with parsley and a sprinkling of the nuts.
12. Enjoy! Serve with a nice dry white wine.
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