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Yield: 6 Portions


• 3.00 cups penne pasta, uncooked
• 2.00 tbs. olive oil
• 1.00 tsp. Minced Garlic
• 1.00 lb. Fresh White Mushrooms, quartered (about 5 cups)
• 0.50 cup Oil-packed Sun Dried Tomatoes, thinly sliced & drained
• 4.00 oz. (1/2 cup) Gorgonzola or other blue-veined cheese, crumbled
• 3.00 cups Zucchini or Yellow Squash, sliced
• 1.00 pkg. (3 oz.) Cream Cheese, diced
• 1.00 tsp. Salt
• 0.50 tsp. Ground Black Pepper


Cook pasta in salted water according to package directions.

Drain and rinse under warm water; set aside in a large bowl covered, to keep warm.

Meanwhile, in a large skillet over high heat, heat oil until hot.

Add mushroom and garlic; cook, stirring occasionally, until mushrooms are golden and most of the liquid evaporates, about 5 minutes.

Add zucchini and tomoatoes; cook, stirring occasionally, until squash is tender, 5 to 7 minutes.

Add to reserved pasta along with Gorgonzola, cream cheese, salt and pepper.

Toss to melt cheese and coat pasta.

Serve immediately.

The Mushroom Council -


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