In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Gorgonzola Notta Pasta with Broccoli
The creamy texture of melted Gorgonzola, mixed with sautéed garlic, makes the perfect match for rice noodles.
Yield
Serves 4
Time
20 minutes
Ingredients
1/2-16 oz box (8oz) Notta Pasta Linguine
1 cup heavy cream
4 large cloves garlic, finely minced
1 small onion or large shallot, minced
1/2 teaspoon salt
1 cup crumbled Gorgonzola cheese
5 cups broccoli crowns, broken into bite size pieces
1 cup heavy cream
4 large cloves garlic, finely minced
1 small onion or large shallot, minced
1/2 teaspoon salt
1 cup crumbled Gorgonzola cheese
5 cups broccoli crowns, broken into bite size pieces
Directions
>>146<<
| 1. | Bring a large pot of salted water to a boil while making sauce. |
| 2. | Pour cream into a medium size skillet with garlic, onions and salt. Bring to a boil and reduce heat. Simmer for 5 minutes or until garlic and onions are tender. |
| 3. | Add the crumbled Gorgonzola to sauce. Stir to melt. |
| 4. | Meanwhile, boil Notta Pasta according to directions, adding broccoli during last two minutes of cooking time. |
| 5. | Drain the pasta and broccoli. Toss with the sauce. Enjoy. |
Gorgonzola Notta Pasta with Broccoli
Nutrition Facts:*
CALORIES: 590
FAT: 36g
CHOLESTEROL: 120mg
SODIUM: 890mg
CARBS: 57g
PROTEIN: 17g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
