Penne Pasta In Gorgonzola Cream Sauce

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Wisconsin Cheese


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2 tablespoons butter

1 small onion, finely chopped

2 garlic cloves, smashed, chopped

1 cup vegetable or chicken stock

1 pound penne pasta, cooked al dente

1 cup heavy cream

1 cup (6 ounces) crumbled Gorgonzola cheese

juice of 1/2 lemon

1/4 teaspoon freshly cracked black pepper

2 tablespoons coarsely chopped fresh Italian parsley

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