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Source: America's Favorite Food Associations

Penne With Mushroom Gorgonzola Sauce
If you like pasta, mushrooms and gorgonzola cheese, you'll love this dish.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
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3 cups penne pasta, uncooked
2 tbs. olive oil
1 tsp. garlic, minced
1 lb. fresh white mushrooms, quartered (about 5 cups)
1/2 cup oil-packed sundried tomatoes, thinly sliced & drained
4 oz. (1/2 cup) gorgonzola cheese, or other blue cheese, crumbled
3 cups zucchini, or yellow squash, sliced
1 pkg. (3 oz.) cream cheese, diced
1 tsp. salt
1/2 tsp. ground black pepper




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.




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