Linguine Barolo
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 226.79 g linguine
- 29.58 ml olive oil
- 157.80 ml 10% cream
- 78.78 ml warm water, with
- 1 vegetable bouillon cube
- 85.04 g crumbled gorgonzola
- 4 sun-dried tomatoes, cut into 1/4 inch strips
- 354.88 ml broccoli florets
- 1 portabella mushroom, quartered and sliced into very thin wedges
- 78.78 ml toasted pine nuts
directions
- Cook pasta according to package directions-you want it al dente.
- Drain and add olive oil-toss to coat.
- Set aside.
- In a medium skillet over medium heat warm the cream and vegetable broth until it begins to simmer.
- Add the Gorgonzola and stir until the cheese has dissolved, around 2-3 minutes.
- Reduce heat to medium low and add the tomato slices, broccoli florets and mushroom slices.
- Cook until the broccoli is just fork tender, around 4 minutes.
- Add the linguini and return heat to medium.
- Toss and cook for 3-4 minutes.
- Pour onto a serving platter, sprinkle with the toasted pine nuts and serve.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois