Zesty Pasta Twists

Serves: 4
Total Calories: 442


8 ounces corkscrew pasta uncooked
1 red bell pepper medium red or green, cut in short thin strips
3 tablespoons butter or margarine
4 ounces gorgonzola cheese crumbled*
3/4 cup half and half
black pepper
Additional Gorgonzola cheese, crumbled


Cook pasta according to package directions drain, cover and keep warm if necessary.

Meanwhile, in a 10-inch skillet over medium-high heat, sauté red or green pepper in 1 tablespoon of the butter for 3 minutes or until crisp-tender set aside and keep warm.

In a 1-quart saucepan over medium heat, stir 4 ounces Gorgonzola cheese, half-and-half and remaining 2 tablespoons butter until cheese melts and mixture is smooth. Pour sauce over drained pasta toss to coat evenly. Cover and let stand for 10 minutes to allow sauce to thicken.

Before serving, toss pasta again. Pour into a large serving dish. Sprinkle with pepper. Garnish with reserved pepper strips and additional cheese if desired.

Serve with chicken or steak and a mushroom-romaine salad.

*One jar (5 oz.) pasteurized process sharp cheese spread may be substituted.

Nutritional Facts:

Serves: 4
Total Calories: 442
Calories from Fat: 201

This Zesty Pasta Twists recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.

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Zesty Pasta Twists

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