Pasta Primavera with Sage Gorgonzola Cheese Sauce
A delicious vegetarian dinner made lighter by substituting 1% milk for cream in the sauce.
Servings Prep Time
2equal servings 15minutes
Cook Time
15minutes
Servings Prep Time
2equal servings 15minutes
Cook Time
15minutes
Instructions
  1. Boil water and cook pasta according to package directions.
  2. While pasta is cooking, peel and slice zucchini and onion.
  3. In a large sauce pan, heat olive oil and sautee onion for 2 minutes. Then add the sliced zucchini and mushooms. Sautee over low heat while pasta is cooking.
  4. Five minutes before pasta finishes cooking, add garlic and sage to the pan and stir for 1 minute.
  5. Add milk, gorgonzola cheese, and romano cheese to the pan. Stir until blended.
  6. Drain pasta; serve sauce and vegetables separately or pour over pasta.
Recipe Notes

Makes two servings. By our calculations, the sauce and vegetables, as described, contains 290 calories, 25 milligrams cholesterol, and 285 mg sodium.