Penne with Gorgonzola and Mozzarella
A delicious pasta dish that incorporates 2 different types of cheese as well as refreshing tomatoes with sage; Penne with Gorgonzola and Mozzarella.
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Servings: 2 people
Ingredients
- 4 ounces whole grain penne
- 1 whole shallot
- 1 tablespoon butter
- 1/2 cup whipping cream
- 2.5 ounces Mozzarella cheese shredded low moisture
- 3 ounces Gorgonzola cheese
- salt and pepper
- nutmeg optional
- 8 ounces cherry tomatoes
- sage leaves
Instructions
- Cook the pasta according to the direction on the packaging and drain.
- Mince the shallots. Heat the butter in a skillet and add the shallot. Cook them light brown and soft.
- Add the whipping cream to the shallot and add the mozzarella. Keep on low heat and melt the mozzarella. The sauce should become slightly thicker. (NOTE 1)
- Season with salt and pepper. Add some nutmeg if you like.
- Halve the tomatoes and chop the sage leaves fine.
- Add the drained pasta to the cream sauce and mix. Pour mixture into 2 bowls.
- Thinly slice the Gorgonzola cheese and cover the pasta.
- Place bowl a few minutes under a hot broiler and allow the cheese to melt.
- Bake tomato-halves in skillet while the cheese melts, add the chopped sage at the last minute and divide tomatoes over bowls, just before serving.
Notes
- If the mozzarella lumps together, add a little bit of lemon juice and the lumps will disappear.
Nutrition
Calories: 727kcal | Carbohydrates: 51g | Protein: 28g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Sodium: 789mg | Fiber: 1g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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