"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Veggie Gorgonzola with Pasta Recipe

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This recipe for Veggie Gorgonzola with Pasta, by , is from Jacky V's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacky V's
Added: Sunday, October 14, 2007


4 tbsp olive oil
1/2 stick of butter
6 garlic cloves (chopped)
3 tbsp fresh parsley (rinsed,dried and chopped)
* salt and pepper to taste
1 cup chicken stock (see index)
1 large red bell pepper (chopped)
1 med onion (minced)
1 1/2 portabella mushrooms (stems removed rinsed and sliced)
3/4 lb gorgonzola cheese (crumbled)
1 lb pasta (ziti)

1. Heat sauce pan to med add oil and butter, saute onion for 3 min,add in garlic, red bell pepper and mushrooms cook on med high for 5-7 min

2. Add chicken stock reduce by half cook 5 more min.

3. Add 1/2 lb of gorgonzola cheese cook until you get a smooth consistency.

4.Toss with pasta, parsley and remaining gorgonzola cheese

Number Of Servings:
Number Of Servings:
4 servings




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