The Culinary World, with Chef James - Recipe -- Penne with Mushroom Gorgonzola Sauce

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Recipe -- Penne with Mushroom Gorgonzola Sauce

FoodReference.com

Yield: 6 Portions

INGREDIENTS
* 3.00 cups penne pasta, uncooked
* 2.00 tbs. olive oil
* 1.00 tsp. Minced Garlic
* 1.00 lb. Fresh White Mushrooms, quartered (about 5 cups)
* 0.50 cup Oil-packed Sun Dried Tomatoes, thinly sliced & drained
* 4.00 oz. (1/2 cup) Gorgonzola or other blue-veined cheese, crumbled
* 3.00 cups Zucchini or Yellow Squash, sliced
* 1.00 pkg. (3 oz.) Cream Cheese, diced
* 1.00 tsp. Salt
* 0.50 tsp. 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.

Courtesy of FoodReference.com.

This news arrived on: 09/11/2009

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