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!:)
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!:)
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!
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 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.
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.
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.
