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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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! Ingredients:
2 tablespoons butter |
1 large zucchini, sliced |
3 cloves garlic, crushed |
1/2 cup white wine |
4 ounces blue cheese, crumbled |
1 1/2 cups heavy cream |
freshly ground black pepper to taste |
1 (16 ounce) package fettuccine |
3 tablespoons freshly grated parmesan cheese |
2 tablespoons chopped fresh parsley, for garnish |
Directions:
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.
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