Blue Fettuccine
Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
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Bold and unexpected, this pasta puts tangy blue cheese front and centre. Green fettuccine gets tossed with a quick sauté of shallots, garlic, white wine, and sun-dried tomatoes, then finished with crumbled blue cheese that melts into a creamy, savoury coating and a scatter of fresh parsley. It's a fast, restaurant-style plate for anyone who loves big, salty, sophisticated flavours.
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
