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Pasta Primavera with Sage Gorgonzola Cheese Sauce

A delicious vegetarian dinner made lighter by substituting 1% milk for cream in the sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 equal servings

Ingredients
  

  • 1 small yellow squash, peeled and sliced
  • 1 small zucchini, peeled and sliced
  • 1 8 ounce package of sliced mushrooms
  • 1/2 cup diced onion
  • 2 cloves diced garlic
  • 2 tablespoons diced fresh sage leaves
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup gorgonzola cheese
  • 1 teaspoon grated sharp romano or parmesan cheese
  • 3/4 cup 1% milk
  • 8 ounces pasta of your choice

Instructions
 

  • Boil water and cook pasta according to package directions.
  • While pasta is cooking, peel and slice zucchini and onion.
  • 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.
  • Five minutes before pasta finishes cooking, add garlic and sage to the pan and stir for 1 minute.
  • Add milk, gorgonzola cheese, and romano cheese to the pan. Stir until blended.
  • Drain pasta; serve sauce and vegetables separately or pour over pasta.

Notes

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