Linguine Barolo

• 12 lb linguine
• 2 tablespoons olive oil
• 23 cup 10% cream
• 13 cup warm water, with
• 1 vegetable bouillon cube
• 3 ounces crumbled gorgonzola
• 4 sun-dried tomatoes, cut into 1/4 inch strips
• 1 12 cups broccoli florets
• 1 portabella mushroom, quartered and sliced into very thin wedges
• 13 cup toasted pine nuts

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.

linguine, olive oil, cream, warm water, vegetable bouillon cube, gorgonzola, tomatoes, broccoli florets, portabella mushroom, nuts

Taken from www.food.com/recipe/linguine-barolo-66232 (may not work)