Recipe by rua
"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!"
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blue cheese, crumbled
1 1/2 cups
freshly ground black pepper to taste
1 (16 ounce) package
freshly grated Parmesan cheese
chopped fresh parsley, for garnish
hi, i submitted this recipe, and i've just realised that it's been misprinted! it should have 2 large zucchini's in there, not 1! and i use courgette's here in northern europe which tend to be much bigger than the zucchini's i've ever found in southern european countries or abroad. hope this was of help! :)
I actually made this some time ago and gave it 3 stars. But after more thought, I'm revising it to 2 (barely edible) and I'm going to add why. Something about the zucchini is horrible. I generally like zucchini, but sauteing(sp?) it made it squishy and well...horrible flavored. It utterly ruined the sauce, which would have been fine without the zucchini. I like raw zucchini and zucchini bread--my mom said this is just what cooked zucchini tastes like, nothing to be done for it, but I'm not sure. I've had cooked zucchini in other things in restaurants (usually stew) and it did not overwhelm in those dishes. So my thought here is this: make sure you liked the flavor of the sauteed zucchini BEFORE adding the rest of your ingredients. I don't know what to tell you if your zucchini is squishy and gross--but that will save you the ingredients for your cream sauce (which can be made just fine without zucchini if you need to). I wish I'd done that, we wound up throwing out more than half of this.
This recipe was AWSOME! I substituted the zucchini with steamed broccoli instead. I just chose to throw it in when I threw in the pasta. It still came out excellent. I highly recommend this recipe to bleu cheese lovers!
Fabulous! We loved the flavor of this. Added a little flour to thicken up the sauce but otherwise wouldn't change a thing. Thank you.
I used spinach-flavored fettucine, which provided a great extra flavor element. The blue cheese taste was surprisingly mild, in the best possible way.
I din't use the zucchini because I didn't have any. All in all I thought this was very good. Next time I will try adding chicken.
Very fast and easy and amazingly good! Perfect!
I substituted yellow squash for the zucchini - not as colorful but still delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Blue Cheese Fettucine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 305
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