Penne With Mushroom With Blue & Cream Cheese Melted In

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb penne pasta, cooked
• 2 tablespoons olive oil
• 1 lb monterey 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

Recipe

• 1 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.
• 2 add zucchini and tomatoes; cook, stirring occasionally, until squash is tender, 5-7 minutes.
• 3 add to reserved pasta along with gorgonzola, cream cheese, salt and pepper.
• 4 toss to melt cheese and coat pasta.
• 5 add some liquid for the pasta water if needed. 
• 6 top with olives, season with salt and pepper and serve immediately.