
Penne With Asparagus and Gorgonzola
Makes 6 servingsIngredients
* | 1 tbls. butter |
* | 2 tbls. fresh chives, chopped |
* | 1 tbls. fresh oregano, chopped |
* | 1 lb. asparagus spears, chopped diagonally into 1" pieces |
* | salt and pepper, to taste |
* | 1 tsp. red pepper flakes |
* | 1 pint light cream |
* | 1/4 lb. gorgonzola cheese, crumbled |
* | 1/2 tsp. garlic salt |
* | 1 lb. penne pasta |
Instructions
1 | In a large saute pan, melt butter. Add chives, oregano and asparagus spears. Stir to coat. |
2 | Add salt, pepper and red pepper flakes. Cook until asparagus is tender, but still slightly crisp. |
3 | Add cream and crumbled cheese, stirring until cheese melts and blends into a creamy sauce. |
4 | Separately, add garlic salt to large pot of water. Add penne pasta and cook according to package directions. Drain. |
5 | Place pasta in large serving bowl, cover with sauce mixture and toss to coat. Serve immediately. |