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Pasta gorgonzola miraculous
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| Artist: |
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| Categories: |
Cheese, Entrees, Ham, Pastas & Noodles, Pork |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Beef bouillon cubes | | 2
| cup | Hot water | | 1
| | Onion -- chopped | | 1
| cup | Skim milk | | 3
| tbsp | Corn oil | | 2
| tbsp | Vodka | | 1/4
| cup | Triple Sec -- or Cointreau | | 2
| slice | Ham -- chopped | | 3
| oz | Gorgonzola cheese -- | | | Crumbled | | 8
| oz | Frozen chopped spinach | | 3
| oz | Lowfat ricotta cheese | | 1
| lbs | Rotelle pasta | | | Fresh ground black pepper | | | Grated cheese |
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Procedures:
| 1 | In a saucepan, dissolve the beef bouillon cube in the hot water. | | 2 | Add the rest of the ingredients and boil, while stirring, until the onions are cooked through. | | 3 | Boil the rotelle according to the package directions and drain thoroughly. | | 4 | Combine the pasta and the sauce and add ground pepper to taste. | | 5 | Serve with grated cheese on the side. | | 6 | recipe by : best recipes of berkshire chefs |
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