1. Cook pasta according to package directions-you want it al dente. 2. Drain and add olive oil-toss to coat. 3. Set aside. 4. In a medium skillet over medium heat warm the cream and vegetable broth until it begins to simmer. 5. Add the Gorgonzola and stir until the cheese has dissolved, around 2-3 minutes. 6. Reduce heat to medium low and add the tomato slices, broccoli florets and mushroom slices. 7. Cook until the broccoli is just fork tender, around 4 minutes. 8. Add the linguini and return heat to medium. 9. Toss and cook for 3-4 minutes. 10. Pour onto a serving platter, sprinkle with the toasted pine nuts and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
