1/3cupcrumbled gorgonzola cheeseor use American blue cheese
1/2cuphalf and half
1poundwhole wheat Penne pastacooked
1/4cupchopped flat leaf parsley
DO-AHEAD TIP: Cook pasta according to package directions.
Heat the olive oil in a large skillet over medium-high heat. Add mushrooms, garlic, wine, salt and pepper; cook until mushrooms have reduced in size and most of the liquid has evaporated (5 to 7 minutes).
Stir in cheese and half-and-half. Add the cooked pasta and toss to combine. Sprinkle with chopped parsley and serve.
SERVING SUGGESTION: A big spinach salad.VEGETARIAN: No changes necessary.KOSHER: No changes necessary.GLUTEN FREE: Make sure wine (or broth) are gluten free and use gluten free pasta.NUTRITION: Per Serving: 365 Calories; 9g Fat; 15g Protein; 60g Carbohydrate; 7g Dietary Fiber; 19mg Cholesterol; 200mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.