Blue Cheese Fettucine

Name: Blue Cheese Fettucine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
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

Rating: 4 stars

30 Ratings
23 Reviews
5 Photos

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!

By rua

Gallery

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3

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

Nutrition Facts

Per Serving:

617 calories; protein 17.1g; carbohydrates 60.3g; fat 33.9g; cholesterol 108.1mg; sodium 363.1mg. Full Nutrition

Reviews (23)

Most helpful positive review

rua

09/20/2008

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!:) Read More

Helpful

(11)

Most helpful critical review

JARRIE

Allstar

05/24/2009

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 generally like zucchini but sauteing(sp?) it made it squishy and well...horrible flavored. It utterly ruined the sauce which would have been fine without the zucchini. I like raw zucchini and zucchini bread--my mom said this is just what cooked zucchini tastes like nothing to be done for it but I'm not sure. I've had cooked zucchini in other things in restaurants (usually stew) and it did not overwhelm in those dishes. So my thought here is this: make sure you liked the flavor of the sauteed zucchini BEFORE adding the rest of your ingredients. I don't know what to tell you if your zucchini is squishy and gross--but that will save you the ingredients for your cream sauce (which can be made just fine without zucchini if you need to). I wish I'd done that we wound up throwing out more than half of this. Read More

Helpful

(4)

30 Ratings

5 star values: 16
4 star values: 6
3 star values: 2
2 star values: 4
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

rua

09/20/2008

Helpful

(11)

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! Read More

Helpful

(10)

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. Read More

Helpful

(6)

ACAMRON

08/17/2009

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

Helpful

(4)

Sarah Keller

06/30/2009

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. Read More

Helpful

(4)

NANELIZ2

07/15/2005

Very fast and easy and amazingly good! Perfect! Read More

Helpful

(4)

JARRIE

Allstar

05/23/2009

Helpful

(4)

morningstar

08/12/2008

Loved it! Put some mushrooms into the mix and it turned out great. Did sub olive oil for the butter and did add a little flour (just a pinch) to make the sauce a little thicker. I will be making this one again. Read More

Helpful

(3)

rlburns1222

12/16/2008

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 sure it was worth the entire tub of blue cheese. Read More

Helpful

(3)

More Reviews

Back to Blue Cheese Fettucine

All Reviews for Blue Cheese Fettucine

- of Reviews

Blue Cheese Fettucine

Servings Per Recipe: 6
Calories: 616.7

% Daily Value *

protein: 34 %

carbohydrates: 20 %

dietary fiber: 13 %

sugars:

fat: 52 %

saturated fat: 102 %

cholesterol: 36 %

vitamin a iu: 27 %

niacin equivalents: 51 %

vitamin b6: 18 %

vitamin c: 20 %

folate: 44 %

calcium: 20 %

iron: 15 %

magnesium: 21 %

potassium: 12 %

sodium: 15 %

thiamin: 6 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.