The Twist

SERVES: 4

COOK TIME: 9 Min

What makes this quick & easy main-dish pasta bake so special? The twist of the Gorgonzola cheese. No singing the blues...just the praises of this tangy blue cheese that shouts "pizzazz!"

What You'll Need

1 (12-ounce) package twist pasta (rotini or rotelle)
2 tablespoons olive oil
1 pound turkey cutlets, cut into 1/4-inch strips
1 teaspoon minced garlic
1 pound fresh mushrooms, quartered
3 cups broccoli florets (see Note)
1/2 cup oil-packed sundried tomatoes, drained and thinly sliced
1 teaspoon salt
1 teaspoon black pepper
2 cups (10 ounces) crumbled Gorgonzola cheese
1 1/2 cup sour cream

What to Do

In a large pot, cook pasta according to package directions; drain, rinse, drain again and set aside in colander.
In the same pot, heat oil over medium-high heat. Add turkey and garlic and sauté 3 to 4 minutes, or until turkey is no longer pink, stirring occasionally. Add mushrooms, broccoli, sun-dried tomatoes, salt, and pepper; mix well. Cook 6 to 8 minutes, or until mushrooms and broccoli are tender. Add cheese and sour cream, stirring until smooth and creamy.
Reduce heat to low, return pasta to pot, and toss until well coated and warmed through. Serve immediately.

Notes

It's fine to use frozen broccoli instead of fresh and, if you prefer, you can substitute blue cheese for gorgonzola.

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Member 7599987

Jan 10, 2011

This sounds like a wonderful salad. However I am having trouble printing from Mr. Food. Not just this recipe, but all of them. I have tried everything I know to do. I am so pleased with the recipes here & the ecookbooks. Some times when I click on a recipe I get a blank page. Then I will wait a day or two & vola, there it is. Could it be my server???