Pasta with Creamy Gorgonzola Sauce

1 lb. pasta (Penne or fettuccini)

Veggies:
1 lg. onion
2 md. zucchinis
2 green peppers
2 red/orange bell peppers
3 cloves garllic

Sauce:
4 tbsp. butter
1 cup heavy cream or milk
8 oz. Gorgonzola cheese, cut in small pieces
8 oz. cream cheese
Freshly ground black pepper
Salt and olive oil

Directions:

Pasta:
Boil 4 quarts water. Add pasta to boiling water and cook for time indicated in pasta package. Add 1 tsp. salt while cooking. Then drain cooked pasta.

Veggies:
Cut all veggies into 1 inch-long strips. Mince garlic cloves. Heat up 2 tbsp. olive oil in a large sautee pan or wok. Lightly fry minced garlic for 10-15 seconds. Add veggie strips to sautee for 10 minutes or until veggies are soft. Add salt to taste.

Sauce:
Melt butter in a sauce pan. Mix in cream or milk over low heat. Add Gorgonzola and cream cheese, stirring frequently until they are melted and the sauce is smooth. Add freshly ground pepper and salt to taste.

Mix and toss cooked pasta and veggies with the sauce. Serve immediately.

Comments from Jihong Cole-Dai :

Grated Parmesan cheese can be sprinkled over pasta and veggie mixture when serving, if desired.

User Reviews:

I tried this the other day, and it was fabulous! I devoured about half it myself... Once I was full, I kept eating because I couldn't stop! Different, and quite tasty!!

Submitted by Ryan Snyder on December 08, 1999

Add your review of this recipe.