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

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