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 coarse
DIRECTIONS: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. Toss; cook 3-4 minutes. Add cream and Wisconsin Gorgonzola. Bring to a boil; cook 2 minutes. Add lemon juice to thin texture slightly. Season with pepper; sprinkle with parsley. Serve with warm, crusty bread and spinach salad. SERVINGS:4 appetizer portions From: PHOTO CREDIT:Photo Credit: WISCONSIN MILK MARKETING BOARD