Penne With Mushroom With Blue & Cream Cheese Melted In
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 lb penne pasta, cooked
- 2 tablespoons olive oil
- 1 lb monterey white mushroom, quartered
- 1 teaspoon minced garlic
- 1 small onion, diced
- 1⁄2 teaspoon fresh thyme
- 1 cup sliced zucchini
- 1 cup sliced yellow squash
- 1⁄2 cup drained thinly sliced sun-dried tomato packed in oil
- 4 ounces gorgonzola or 4 ounces other blue cheese, crumbled
- 1 (3 ounce) package cream cheese, diced
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 cup black olives, pitted
directions
- In a large skillet over high heat, heat oil until hot. Add mushrooms, garlic, thyme and onion; cook, stirring occasionally, until mushrooms and onions are golden and most of the liquid evaporates, about 5 minutes.
- Add zucchini and tomatoes; cook, stirring occasionally, until squash is tender, 5-7 minutes.
- Add to reserved pasta along with gorgonzola, cream cheese, salt and pepper.
- Toss to melt cheese and coat pasta.
- Add some liquid for the pasta water if needed.
- Top with olives, season with salt and pepper and serve immediately.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey