Monday, January 7, 2008


Penne with broccoli and gorgonzola (recipe in the comments from November 10, 2007)
Herb salad

Hot tea
Glazed chocolate Christmas cake
It's a repeat! This often happens when we make a new recipe that we like a lot. We have it again relatively quickly to cement the recipe in the repertoire. This is also just a very us recipe that I think it bears repeating and is especially welcome as we readjust to being "just us". That said, we did try it this time with whole wheat pasta and think that this recipe is best with regular pasta. We're trying to eat more whole wheat pasta, but some recipes do better with it than others. All in all though we enjoyed it again and this is firmly an M & J recipe.

Prep Notes
Difficulty: Easy
Chopping: Broccoli, grape or cherry tomatoes
Time: 35 minutes
Make ahead: Probably best not.

J: "Still good after almost two months! "
M: "Better with white pasta."

1 comment:

J said...

Penne and Broccoli with Gorgonzola Sauce – J (adapted from Whole Foods)
Serves 4

1 pound penne
2 crowns fresh broccoli, chopped into flowerets
½ cup organic chicken broth
½ cup half and half
¾ cup gorgonzola crumbles
Zest of 1 lemon
1 cup cherry tomatoes, halved
Ground pepper, to taste

In a large pot of boiling salted water, cook the pasta until al dente. After the pasta has cooked for about 7 minutes add the broccoli and boil for 5 more minutes. Fork test broccoli and pasta for done-ness. Drain.

In a large sauté pan, bring chicken broth and cream to a simmer and stir in gorgonzola. Allow cheese to melt completely. Add drained pasta and broccoli, lemon zest, and tomatoes. Gently stir until well combined. Taste for salt and pepper (and lemon juice?).