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Gorgonzola Pasta with Dried Plums and Pecans

Penne pasta tossed with gorgonzola cheese, dried plums and pecans makes a nice variation on the usual tomato sauce. Walnuts can stand in for the pecans, for a change.

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Prep Time   5 minutes Cook Time   20 minutes Serves  2

Ingredients

8 ounces uncooked penne pasta
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh garlic
1 cup half-and-half
1/2 cup crumbled gorgonzola cheese
1/4 cup (about 1 1/2 ounces) coarsely chopped dried plums
1/4 cup pecan halves


Directions

Cook pasta according to package directions; keep warm. Meanwhile, in saucepan, heat oil over medium-low heat until hot. Add garlic; cook and stir 2 minutes or until garlic is soft, but not browned. Add remaining ingredients; cook an additional 2 minutes or until cheese is melted, stirring constantly. Place pasta on large serving dish; spoon sauce over top. Click here for the low fat version


Nutrition Facts

Calories
618
Cholesterol
71mg
% of Calories from Fat
61%
Total Fat
43g
Carbohydrate
46g
Protein
16g
Fiber
7g
Potassium
506mg

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