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 tablespoon olive oil
- 1 pound turkey cutlets, cut into 1/4-inch strips
- 1 teaspoon minced garlic
- 1 pound fresh mushrooms, quartered
- 3 cup broccoli florets (see Note)
- 1/2 cup oil-packed sundried tomatoes, drained and thinly sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cup (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.