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| Penne with Mushroom Gorgonzola Sauce |
| Serves:6 |
Add a green salad and some crusty Italian bread.
A Pinot Noir would be a perfect wine accompaniment.
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Origin: Italian
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Ingredients:
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 teaspoon minced garlic
1 pound fresh mushrooms, quartered (about 5 cups)
1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
4 ounces (1/2 cup) Gorgonzola or other blue-veined cheese, crumbled
3 cups zucchini or yellow squash, sliced
1 (3 - ounce) package cream cheese, diced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound COLAVITA Penne Pasta, cooked according to package directions
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Preparation:
In a large skillet over medium - high heat, heat oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms are golden and most of the liquid evaporates, about 5 minutes. Add zucchini and sun-dried tomatoes; 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.
Per Serving: 485 Calories (33.3% from fat); 18g Fat (8g Sat, 6g Mono, 1g Poly); 65g Carbohydrate; 4g Dietary Fiber; 32mg Cholesterol; 695mg Sodium. Food Exchanges: 4 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat.
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