Shelly's Recipe

PENNE WITH MUSHROOM GORGONZOLA SAUCE

Category: Pasta

1 (3 oz) pkg cream cheese, diced
3 cups about 10 oz penne pasta, uncooked
2 tbsp olive oil
1 pound fresh white mushrooms, quartered about 5 cups
1 tsp minced garlic
3 cups sliced zucchini or yellow squash
1/2 cup drained thinly sliced oil packed sundried tomatoes
4 ounces gorgonzola or other blue veined cheese, crumbled
1 tsp salt
1/2 tsp ground black pepper

Cook pasta in salted water according to package directions. Drain and rinse under warm water and set aside in serving bowl covered to keep warm.

In large skillet over 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 tomatoes and cook stirring occasionally until squash is tender 5 to 7 minutes. Add to reserved pasta along with gorgonzola, cream cheese, salt and pepper. To melt cheese and coat pasta, serve immediately. Serves 6