Ingredients
Ingredients
- 4 Oz Blue Cheese
- 1/4 Cup Sun-Dried Tomatoe
- 8 Oz Green Fettuccine
- 2 Tbsp Shallot
- 1 Clove Garlic
- 2 Tbsp White Wine Dry
- 1/2 Tsp Basil
- 1/4 Cup Parsley
- 1 Tbsp Olive Oil
Directions
Directions
- On waxed paper, divide cheese into 10 - 12 pieces; set aside.
- Prepare fettuccine according to package directions until al dente; drain and return to pot.
- Meanwhile, in small skillet over medium heat, heat olive oil; add shallots and garlic. Saute until shallots are limp but not brown.
- Add wine, basil and tomatoes. Heat through and keep hot.
- Add mixture to pasta; toss.
- Add cheese and parsley; toss again to melt cheese.
Serve immediately on heated plates.
Nutrition
Per serving · 4 servingsCalories
380
Fat
22 g
Saturated fat
10 g
Carbohydrates
36 g
Sugar
3 g
Fiber
2 g
Protein
12 g
Sodium
800 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Oz Blue Cheese
- 1/4 Cup Sun-Dried Tomatoe
- 8 Oz Green Fettuccine
- 2 Tbsp Shallot
- 1 Clove Garlic
- 2 Tbsp White Wine Dry
- 1/2 Tsp Basil
- 1/4 Cup Parsley
- 1 Tbsp Olive Oil
