Zucchini Carrot Saute With Gorgonzola and Walnut Cream Sauce

This is a dish I came up with when I wanted something sorta like pasta, but veggie instead. :) It's not, um, well, lowfat... but hey, balance in your diet is the key, right? Other nuts can be substituted for walnuts - pecans or pistachios are also tasty! This dish by itself is a rich, lower carb plate, but it's also very good over pasta.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 3  tablespoons extra virgin olive oil
• 4  medium  tender carrots, peeled and julienned
• 5  small zucchini, julienned
• 2  garlic cloves, crushed, with (optional for those who are allergic)
• 1  pinch salt
• 1  tablespoon dry sherry
• 2  tablespoons butter
• 1⁄2 cup  broken walnuts
• 1⁄4 cup  chopped fresh basil
• 1  cup heavy cream
• 6  ounces gorgonzola, crumbled
• 1⁄8 teaspoon nutmeg
•  salt and pepper, to taste
•  grated parmesan cheese

Directions

1. In a saute pan over medium heat, saute the carrots in oil, stirring occasionally, for 3 minutes, then cover and let simmer for an additional 3 minutes.
2. Increase the temperature to high and add the zucchini, crushed garlic, and sherry and saute, stirring, for about 4 to 5 minutes until vegetables are crisp-tender.
3. Transfer cooked vegetables to an oven-safe serving dish and set in a warmed oven.
4. Over medium heat, melt butter in a small skillet; stir in the walnuts and basil and cook for 3 minutes then set aside.
5. Over medium high heat in a saute pan, heat the cream until steaming, then stir in the Gorgonzola cheese until it melts; add the nutmeg, salt, pepper, and the walnut basil mixture.
6. Retrieve cooked vegetables on serving plate from warming oven and pour the walnut gorgonzola sauce over.
7. Sprinkle with grated Parmesan cheese and serve immediately.