Penne With Mushroom Gorgonzola Sauce

Penne With Mushroom Gorgonzola Sauce
Penne With Mushroom Gorgonzola Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    cups uncooked penne pasta

  • 2

    tablespoons olive oil

  • 1

    teaspoon minced garlic

  • 1

    pound fresh white mushrooms quartered

  • 1/2

    cup oil-packed sun dried tomatoes drained, sliced thin

  • 4

    ounces gorgonzola cheese crumbled (or other blue-veined cheese)

  • 3

    cups sliced zucchini or yellow squash

  • 1

    package cream cheese - (3 oz) diced

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

Directions

Cook pasta in salted water according to package directions. Drain and rinse under warm water; set aside in a large bowl covered, to keep warm. Meanwhile, in a large skillet over high heat, heat oil until hot. Add mushroom and garlic; cook, stirring occasionally, until mushrooms are golden and most of the liquid evaporates, about 5 minutes. Add zucchini and tomoatoes; cook, stirring occasionally, until squash is tender, 5 to 7 minutes. Add to reserved pasta along with gorgonzola, cream cheese, salt and pepper. Toss to melt cheese and coat pasta. Serve immediately. This recipe yields 6 servings.

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