Blue Cheese Fettucine recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 tablespoons butter
1 large zucchini, sliced
3 cloves garlic, crushed
½ cup white wine
4 ounces blue cheese, crumbled
1 ½ cups heavy cream
freshly ground black pepper to taste
1 (16 ounce) package fettuccine
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish

Nutrition Info

616.7 calories
carbohydrate: 60.3 g
cholesterol: 108.1 mg
fat: 33.9 g
fiber: 3.3 g
protein: 17.1 g
saturatedFat: 20.5 g
servingSize: -
sodium: 363.1 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic, cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper, simmer 10 minutes.

  2. Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.

  3. Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.

Recipe Yield

6 servings

Recipe Note

This is a delicious and simple vegetarian pasta dish. Use your favorite blue cheese -- I always use Danish blue as I'm a lover of strong flavors. Use spinach fettucine if you like!

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