Gratin of penne w/roquefort and herbes de provence
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Penne |
| 1 | pack | (16 oz) frozen |
| Italian-style vegetables | ||
| 1 | cup | Heavy cream |
| 2 | teaspoons | Herbes de Provence |
| Salt and pepper | ||
| 2 | cups | Crumbled Roquefort cheese |
| (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