Mini Penne With Artichokes And Gorgonzola

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 wine.