Easy Rossi Pasta, Israeili Couscous, Summer Vegetables & Decadent Wild Mushroom Sauce wtih Gorgonzola

  • 8  ounce  Rossi Pasta Parsley Garlic Fettuccini or Spinach Basil Garlic Fettuccini, cooked
  • 6  ounce  Israeli Couscous, cooked
  • 1 16  ounce  can chicken broth (more or less)
  • 1 1/4  cup  half & half (or your choice lesser liquid)
  • 3  tablespoon  mushroom sauce mix
  • 2  tablespoon  tamari or soy sauce
  • 1  tablespoon  Balsamic vinegar
  • 6  cloves garlic, thinly sliced
  • 1  bell pepper, rough chopped
  • 1  medium onion or a few shallots, minced
  • 4-6  ounce  fresh mushrooms, somewhere between sliced and chopped
  • 1  smaller zucchini, halved & sliced thinly
  • 1  bunch fresh chives, chopped
  • 4  ounce  Gorgonzola cheese, crumbled
  •   pepper mill
Cook pasta according to package directions & couscous simultaneously and incorporate well. If you desire to do so in advance rinse well and toss with a little olive oil to prevent the pasta from sticking together. Now bring the half & half to a boil and whisk in mushroom mix. Let sit a few minutes while bringing a little more than half the broth to a slow boil in a large skillet. Add all vegetables plus the tamari & vinegar and stir well on high heat for 3 to 4 minutes. Add some additional broth if you feel it necessary. Finally, combine the pasta & couscous and the sauce with the vegetables and marry well (so to speak) on high heat. Taste test. Transfer to serving dish and serve with the Gorgonzola on the side.