Pasta with zucchini, broccoli, mushrooms and cheese

Ingredients for 4 servings:

• 350 g pasta of your choice (e.g. Farfalle or Conchiglie)
• salt water
• 2 small zucchini, sliced
• 150 g broccoli, cut into florets
• 150 g mushrooms, sliced
• 60 g pine nuts
• 200 g cream cheese
• 100g Gorgonzola
• 150 ml milk
• e.g. freshly chopped basil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Toast the pine nuts in a pan without fat. Cook the pasta in salted water until tender. Blanch the vegetables in boiling salted water for about 5 minutes, until just tender. Place the cream cheese in a saucepan and heat gently while stirring. Stir in the milk. Add the mushrooms and simmer for 2-3 minutes. Stir in the Gorgonzola, add the basil, and season with salt and pepper. Drain the pasta and vegetables and place them in a bowl. Pour the sauce over the pasta and sprinkle with the pine nuts. Mix well and garnish with basil, if desired. Serve with a green salad.