Blue Cheese Fettucine Recipe -
Blue Cheese Fettucine Recipe
  • READY IN 35 mins

Blue Cheese Fettucine

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2008

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! :)

Most Helpful Critical Review
May 23, 2009

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.

Nov 14, 2005

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!

Oct 23, 2006

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.

Aug 17, 2009

I used spinach-flavored fettucine, which provided a great extra flavor element. The blue cheese taste was surprisingly mild, in the best possible way.

Jun 30, 2009

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.

Jul 15, 2005

Very fast and easy and amazingly good! Perfect!

Feb 13, 2009

I substituted yellow squash for the zucchini - not as colorful but still delicious!


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  • Calories
  • 617 kcal
  • 31%
  • Carbohydrates
  • 60.3 g
  • 19%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 33.9 g
  • 52%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 363 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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