Pasta with Creamy Gorgonzola Sauce

• 1 lb. pasta (Penne
• fettuccini)
• 1 lg. onion
• 2 md. zucchinis
• 2 green peppers
• 2 red/orange bell peppers
• 3 cloves garllic
• 4 tbsp. butter
• 1 cup heavy cream
• milk
• 8 oz. Gorgonzola cheese, cut in sm. pieces
• 8 oz. cream cheese
• Freshly ground black pepper
• Salt and olive oil

1. Pasta: Boil 4 quarts water.
2. Add pasta to boiling water and cook for time indicated in pasta package.
3. Add 1 tsp.
4. salt while cooking.
5. Then drain cooked pasta.
6. Veggies: Cut all veggies into 1 inch-long strips.
7. Mince garlic cloves.
8. Heat up 2 tbsp.
9. olive oil in a large sautee pan or wok.
10. Lightly fry minced garlic for 10-15 seconds.
11. Add veggie strips to sautee for 10 minutes or until veggies are soft.
12. Add salt to taste.
13. Sauce: Melt butter in a sauce pan.
14. Mix in cream or milk over low heat.
15. Add Gorgonzola and cream cheese, stirring frequently until they are melted and the sauce is smooth.
16. Add freshly ground pepper and salt to taste.
17. Mix and toss cooked pasta and veggies with the sauce.
18. Serve immediately.

pasta, fettuccini, onion, zucchinis, green peppers, redorange bell peppers, garllic, butter, heavy cream, milk, gorgonzola cheese, cream cheese, freshly ground black pepper, salt

Taken from www.foodgeeks.com/recipes/17666 (may not work)