Gratin Of Penne W/roquefort And Herbes De Provence Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Penne,
2 tsp: Herbes de Provence,
1 package: , (16 oz) frozen
Salt and pepper,
Italian-style vegetables,
2 cup: Crumbled Roquefort cheese,
1 cup: Heavy cream,
, about 1/2 lb
Directions:
1. Preheat the broiler. Cook the pasta in a large pot of boiling,
salted water until tender but still firm, 8-10 min. About 5 min into
cooking time, add the vegetables to the water and continue cooking
until the pasta is done. Drain well.
2. Meanwhile, in a medium saucepan, bring the cream to a boil over
high heat. Reduce heat to medium and add the herbes de Provence. Boil
the cream, stirring occasionally, until it thickens, 6-8 min. Season
with salt and pepper to taste.
3. Toss the pasta and vegetables with the seasoned cream and the
crumbled Roquefort cheese. Spoon into a 15-inch gratin dish and place
under the broiler. Broil until bubbly and lightly browned, 1-2 min.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 123
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
salted water until tender but still firm, 8-10 min. About 5 min into
cooking time, add the vegetables to the water and continue cooking
until the pasta is done. Drain well.
2. Meanwhile, in a medium saucepan, bring the cream to a boil over
high heat. Reduce heat to medium and add the herbes de Provence. Boil
the cream, stirring occasionally, until it thickens, 6-8 min. Season
with salt and pepper to taste.
3. Toss the pasta and vegetables with the seasoned cream and the
crumbled Roquefort cheese. Spoon into a 15-inch gratin dish and place
under the broiler. Broil until bubbly and lightly browned, 1-2 min.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 123
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Pasta/rice