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My review
Blue Cheese Fettucine
rua
"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
35 m servings 617 calsOriginal recipe yields 6 servings
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Directions
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- 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.
- 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
Per Serving: 617 calories; 33.9 g fat; 60.3 g carbohydrates; 17.1 g protein; 108 mg cholesterol; 363 mg sodium. Full nutrition
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Reviews
Read all reviews 2330 Ratings
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Most helpful positive review
9/20/2008
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...
Most helpful critical review
4/3/2009
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 general...
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9/20/2008
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...
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 reci...
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.
8/17/2009
I used spinach-flavored fettucine, which provided a great extra flavor element. The blue cheese taste was surprisingly mild, in the best possible way.
6/28/2009
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.
4/3/2009
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 general...
2/12/2009
I substituted yellow squash for the zucchini - not as colorful but still delicious!
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 sur...