Rating: 4 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 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!

Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
Advertisement

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.

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