INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 10 MIN          SERVINGS: 4          COST: LOW

1 LB. BROCCOLI FLOWERS, WASHED

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8 OZ. GORGONZOLA CHEESE

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2 GARLIC CLOVES

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SALT AND PEPPER TO TASTE

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EXTRA VIRGIN OLIVE OIL TO COAT THE PAN

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1/4 CUP MILK

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FRESLY GRATED PARMIGIANO REGGIANO CHEESE

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1 LB. SHORT PASTA

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RECIPE

IN A FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC, BROCCOLI, SALT AND PEPPER. COOK COVERED UNTIL THE BROCCOLI IS SOFT

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ADD THE MILK AND THE GORGONZOLA CHEESE AND LET THE GORGONZOLA MELT AND THE MILK EVAPORATE A LITTLE

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ADD THE PASTA, COOKED AL DENTE, TO THE SAUCE AND STIR OVER MEDIUM HEAT A FEW MINUTES

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TURN THE HEAT OFF AND ADD THE PARMIGIANO CHEESE, STIR

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SERVE HOT WITH EXTRA PARMIGIANO REGGIANO CHEESE, ENJOY E BUON APPETITO!

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