INGREDIENTS:2 Tbsp. butter 1 small onion, finely chopped 2 cloves garlic, smashed, chopped 1 cup vegetable or chicken stock 1 lb. penne pasta, cooked al dente 1 cup heavy cream 1 cup Wisconsin Gorgonzola cheese, crumbled ½ lemon, juice only ¼ tsp. freshly cracked black pepper 2 Tbsp. fresh Italian parsley, chopped coarseDIRECTIONS:Warm a 10-inch non-corrosive saute pan. Add butter; melt until lightly brown. Add onion and garlic; cook until translucent. Add stock; reduce by 3/4. Add penne. ...

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