I have a kitchen scale, and I love it. I use ounces sometimes in my recipes. I love that I can measure pasta, especially. Because of their different shapes, it's hard to measure pasta into a measuring cup. One cup of penne might be a lot different than one cup of orzo. Kitchen scales are inexpensive, and small, so I highly recommend you get one, if you cook often. ;)
Gorgonzola & Broccoli Pasta
12 ounces whole wheat penne pasta
1 pound fresh broccoli, cut into florets
1/4 cup salted butter
2 garlic cloves, minced
1 cup half & half
1 cup 1% milk
2 tablespoons Parmesan, divided
8 ounces crumbled Gorgonzola
black pepper, to taste
1/4 cup coarsely chopped fresh basil
1. Boil pasta according to package directions; drain and put into a large bowl.
2. Meanwhile, steam broccoli florets to your desired tenderness.
3. Melt butter. Add garlic and saute for a minute or two, stirring frequently. Add half & half, and milk; bring to a low simmer. Whisk in half of parmesan and all of the Gorgonzola. Turn heat down to low and stir until cheeses are melted. Add black pepper and fresh basil.
4. Pour sauce over cooked pasta; stir to combine. Stir in steamed broccoli. Sprinkle the rest of the parmesan on top and serve.