Blue-Cheese & Zucchini Fettuccine
Got the blues? This blue cheese-zucchini fettuccine will help brighten your mood. A rich and heavy cream sauce mixed with delicious zucchini (or broccoli) is the perfect blend of happy and healthy. Fast and easy to make, it is sure to become a dinnertime favorite.
Course Pasta
Cuisine Continental
Servings 6 servings
Calories 3906.6 kcal
- 1 tablespoon(s) butter
- 1 zucchini, sliced
- 3 cloves garlic, crushed
- 1/2 cup(s) white wine
- 4 ounce(s) blue cheese, crumbled
- 1 1/2 cup(s) heavy cream
- 1 dash(es) freshly ground pepper to taste
- 16 ounce(s) fettuccine (1 pkg.)
- 3 tablespoon(s) freshly grated Parmesan cheese
- 2 tablespoon(s) chopped fresh parsley, for garnish
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.
Prep Time 15 Min Cook Time 20 Min Ready In 35 Min.
Calories: 3906.6kcalCarbohydrates: 354.67gProtein: 178.89gFat: 188.59gSaturated Fat: 115.11gCholesterol: 485.93mgSodium: 6567.66mgFiber: 19.36gSugar: 22.01g
Keyword Butter, Fettuccine, Heavy Cream, Vegetables