Skip to main content New<> this month
Get the Allrecipes magazine

Blue Cheese Fettucine

Rated as 4 out of 5 Stars
4

"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!"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 617
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 617 calories; 33.9 60.3 17.1 108 363 Full nutrition

Explore more

Reviews

Read all reviews 23
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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.

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...

Very fast and easy and amazingly good! Perfect!

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...