Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 4 servings
small onion, finely chopped
garlic cloves, smashed, chopped
c. vegetable or chicken stock
lb. penne pasta, cooked al dente
c. heavy cream
c. crumbled gorgonzola cheese
Juice of 1/2 lemon
tsp. freshly cracked black pepper
tablespoons coarsely chopped fresh Italian parsley
Warm a 10-inch noncorrosive sauté pan. Add the butter and melt until lightly brown. Add the onion and garlic; cook until translucent. Add the stock and cook until three-fourths reduced. Add the penne. Toss and cook for 3 to 4 minutes. Add the cream and the cheese. Bring to a boil; cook 2 minutes. Add the lemon juice to thin the texture slightly. Season with the pepper and sprinkle with the parsley.
Serve with warm, crusty bread and a spinach salad.
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