Try this Penne with Gorgonzola And Tomatoes recipe, or contribute your own.
Suggest a better descriptionHeat oil in heavy large skillet over medium heat. Add chopped onion and garlic and saute until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes. Meanwhile, using spoon, beat butter with Gorgonzola until blended. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve. Serves 4. Bon Appetit July 1991
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Serving Size: 1 Serving (750g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2042 | ||
Calories from Fat: 625 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.5g | 93 % | |
Saturated Fat 34.7g | 173 % | |
Monounsaturated Fat 21.8g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 454.6mg | 140 % | |
Sodium 2496mg | 86 % | |
Potassium 1446.2mg | 38 % | |
Total Carbohydrate 263.4g | 77 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 261.3g | ||
Protein 89g | 127 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2042
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