Pasta with Cheese Sauce
Cook the pasta in plenty of salted water until al dente.
Rinse, trim and halve all the peppers and remove the seeds and ribs. Cut the red pointed peppers into thin strips and the yellow bell pepper into cubes.
Brush the scallion and cut into thin rings. Rinse the zucchini, cut in half lengthwise and slice thinly. Cut the Gorgonzola into cubes.
Heat the butter in a pan and sauté the sage. Remove and add the remaining vegetables to the pan. Sauté for about 5 minutes and then pour in the milk. Bring the sauce to a boil and add the Gorgonzola. Simmer, mix in the cooked pasta and season with salt and pepper, to taste.
Transfer to plates and serve garnished with the fried sage.