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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

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

Nutrition Facts

617 calories; 33.9 g total fat; 108 mg cholesterol; 363 mg sodium. 60.3 g carbohydrates; 17.1 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(11)

Most helpful critical review

Rating: 2 stars
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
(4)
30 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
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
(11)
Rating: 5 stars
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
(11)
Rating: 5 stars
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
(10)
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Rating: 5 stars
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
(6)
Rating: 5 stars
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
(4)
Rating: 4 stars
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
(4)
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Rating: 5 stars
07/15/2005
Very fast and easy and amazingly good! Perfect! Read More
(4)
Rating: 2 stars
05/23/2009
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
(4)
Rating: 5 stars
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
(3)
Rating: 3 stars
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
(3)