Cook the pasta ale dente. Preheat a skillet with 2Tbsp of olive oil. As that preheats cut the carrots and zucchini into 1/2 inch slices, slice the red onion and add all to the skillet. Cook for about 2-3 minutes on high. Add the white wine and cook for another minute. When the pasta is done, drain and add the Gorgonzola and Mascaporne cheese to the pasta. Melt the cheese in the pasta and then add the skillet content. Mix and then add to Parmesan, sun dried tomatoes and the olive oil. Season to taste with pepper and salt.
NOTE I lease the sun dried out and it still tastes great. This was on a show on BBC and I had the break down recipe, but have lost it and have done all from my head. This is a dish that you ca adjust to your liking. I have family and friends that hate gourmet type pasta, but LOVE THIS.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)