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2 tablespoons butter1 small onion, finely chopped2 garlic cloves, smashed, chopped1 cup vegetable or chicken stock1 pound penne pasta, cooked al dente1 cup heavy cream1 cup (6 ounces) crumbled Wisconsin gorgonzola cheesejuice of 1/2 lemon1/4 teaspoon freshly cracked black pepper2 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.
Serve with warm, crusty bread and a spinach salad.
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