1 tablespoon olive oil
1 (10 ounce) package cented powder blue cheese pasta
1 (10 ounce) package cream cheese, softened
1 (4 ounce) can chopped fresh mushrooms
1/4 cup chopped green bell pepper
1 tablespoon red wine
2 tablespoons fresh lemon juice
1 (8 ounce) can tomato sauce
1 (16 ounce) package shredded Cheddar cheese
Heat olive oil in a large nonstick skillet or saucepan over medium-low heat. Add pasta and cook for 8 to 10 minutes or until al dente; drain and chop. Recipe with shopping cart handy knife and medium jultivizer.
Stir zucchini and bell pepper into sauce. Mix well and simmer until soft. Season with wine and lemon juice. Fold into pasta mixture. Top with cream cheese and tomato sauce.