Mini Penne With Artichokes and Gorgonzola Recipe

Name: Mini Penne With Artichokes and Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 ounce) package frozen artichoke hearts, thawed & quarterd; 1 teaspoon fresh lemon juice; ¼ cup extra virgin olive oil; 1 garlic clove, minced; 12 lb gorgonzola; ½ 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

Servings: persons

1 (9 ounce) package frozen artichoke hearts, thawed & quarterd
1 teaspoon fresh lemon juice
¼ cup extra virgin olive oil
1 garlic clove, minced
12 lb gorgonzola
½ 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

1
Heat olive oil in large skillet over medium heat.
2
Add garlic and saute for 1-2 minutes.
3
Drain artichoke hearts well, add to skillet and saute 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!
13
Serve with a nice dry white wine.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (9 ounce) package frozen artichoke hearts, thawed & quarterd, 1 teaspoon fresh lemon juice, ¼ cup extra virgin olive oil, 1 garlic clove, minced, and more.

Yes, Mini Penne With Artichokes and Gorgonzola falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Penne With Artichokes and Gorgonzola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions