Penne And Artichoke Hearts With Gorgonzola Sauce

Name: Penne And Artichoke Hearts With Gorgonzola Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces frozen artichoke hearts, thawed and quartered; 1/8 cup extra virgin olive oil; 1 garlic clove, minced; 1/4 lb gorgonzola; 1/4 cup heavy cream, plus; 2 tablespoons heavy cream; 1 pinch onion powder, a tiny pinch; 1 pinch crushed red pepper flakes, a pinch; fresh ground black pepper, to taste; 6 ounces penne pasta; 2 tablespoons fresh parsley, minced; toasted pine nuts, for garnish

Servings: persons

5 ounces frozen artichoke hearts, thawed and quartered
1/8 cup extra virgin olive oil
1 garlic clove, minced
1/4 lb gorgonzola
1/4 cup heavy cream, plus
2 tablespoons heavy cream
1 pinch onion powder, a tiny pinch
1 pinch crushed red pepper flakes, a pinch
fresh ground black pepper, to taste
6 ounces penne pasta
2 tablespoons fresh parsley, minced
toasted pine nuts, for garnish

1
Boil water for pasta and cook according to package directions, reserving some of cooking water when draining.
2
While pasta is cooking, heat olive oil in large skillet over medium heat.
3
Add garlic and saute for 1 to 2 minutes.
4
Drain artichoke hearts well, add to skillet and saute 3 to4 minutes.
5
Add cheese and heavy cream. Simmer a few minutes until cheese melts.
6
Season with black pepper, onion powder and red pepper then set aside.
7
Add hot, drained pasta to sauce mixture, thinning if needed with pasta cooking liquid.
8
Toss with minced parsley then transfer to serving vessel.
9
Top with toasted pine nuts then serve at once.

359

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 5 ounces frozen artichoke hearts, thawed and quartered, 1/8 cup extra virgin olive oil, 1 garlic clove, minced, 1/4 lb gorgonzola, and more.

Yes, Penne And Artichoke Hearts With Gorgonzola Sauce 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!