Serve with warm, crusty bread and a spinach salad.

Penne Pasta In Gorgonzola Cream Sauce

2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, smashed, chopped
1 cup vegetable stock
1 pound penne pasta, cooked al dente
1 cup heavy cream
1 cup (6 ounces) crumbled Gorgonzola cheese
Juice of 1/2 lemon
1/4 teaspoon freshly cracked black pepper
2 tablespoons coarsely chopped fresh Italian parsley

1. Warm a 10-inch noncorrosive sauté pan. Add the butter and melt until lightly brown.
2. Add the onion and garlic; cook until translucent.
3. Add the stock and cook until three-fourths reduced.
4. Add the penne. Toss and cook for 3 to 4 minutes.
5. Add the cream and the cheese. Bring to a boil; cook 2 minutes.
6. Add the lemon juice to thin the texture slightly. Season with the pepper and sprinkle with the parsley.
7. Serve with warm, crusty bread and a spinach salad.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.