Blue Cheese Fettucine

Blue Cheese Fettucine

23
rua 2

"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!"

Ingredients 35 m {{adjustedServings}} servings 617 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 23

  1. 29 Ratings

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rua
9/20/2008

hi, i submitted this recipe, and i've just realised that it's been misprinted! it should have 2 large zucchini's in there, not 1! and i use courgette's here in northern europe which tend to be much bigger than the zucchini's i've ever found in southern european countries or abroad. hope this was of help! :)

Jason Sellgren
11/14/2005

This recipe was AWSOME! I substituted the zucchini with steamed broccoli instead. I just chose to throw it in when I threw in the pasta. It still came out excellent. I highly recommend this recipe to bleu cheese lovers!

AnneK
10/23/2006

Fabulous! We loved the flavor of this. Added a little flour to thicken up the sauce but otherwise wouldn't change a thing. Thank you.