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Zesty Pasta Twists

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  • 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 (or one jar (5 oz.) pasteurized process sharp cheese spread may be substituted
  • 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.

Freezer Cooking

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