Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 254.75 Kcal (1067 kJ) | ||
| Calories from fat | 192.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.36g | 33% | |
|---|---|---|---|
| Cholesterol | 72.09mg | 24% | |
| Sodium | 317.01mg | 13% | |
| Potassium | 114.32mg | 2% | |
| Total Carbs | 6.59g | 2% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 6.53g | 13% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 156.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 296.65 Kcal (1242 kJ) | ||
| Calories from fat | 223.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.87g | 33% | |
|---|---|---|---|
| Cholesterol | 83.95mg | 24% | |
| Sodium | 369.15mg | 13% | |
| Potassium | 133.13mg | 2% | |
| Total Carbs | 7.67g | 2% | |
| Sugars | 0.67g | 2% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 7.6g | 13% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 182mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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