Blue Cheese Fettucine

Blue Cheese Fettucine

rua 3

"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!"


35 m servings 617 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 29 Ratings


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...

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 reci...

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.

I used spinach-flavored fettucine, which provided a great extra flavor element. The blue cheese taste was surprisingly mild, in the best possible way.

I din't use the zucchini because I didn't have any. All in all I thought this was very good. Next time I will try adding chicken.

Very fast and easy and amazingly good! Perfect!

I actually made this some time ago and gave it 3 stars. But after more thought, I'm revising it to 2 (barely edible) and I'm going to add why. Something about the zucchini is horrible. I general...

I substituted yellow squash for the zucchini - not as colorful but still delicious!

You absolutely must add flour - the recipe as it is makes a soupy salad dressing consistency. I used broccolli instead of zuchinni and linguini rather than fettucinni. It was OK, but I'm not sur...