Blue Cheese Fettuccine
Easy, quick and rich tasting pasta and it's ready in 20 minutes.
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
blue cheese
Danish or 8 oz.danish blue castello cheese,chilled |
|
| ¼ | cups |
sundried tomatoes
packed in oil |
|
| 8 | ounces |
pasta, spinach fettuccine
or spinachegg noodles |
*
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
white wine
dry |
|
| 1 ½ | teaspoons |
basil
fresh, finely chopped or 1/2 tsp. dried basil |
*
|
| ¼ | cup |
parsley leaves
fresh snipped, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
blue cheese
Danish or 8 oz.danish blue castello cheese,chilled |
|
| 59 | ml |
sundried tomatoes
packed in oil |
|
| 231.2 | ml/g |
pasta, spinach fettuccine
or spinachegg noodles |
*
|
| 3E+1 | ml |
shallots
minced |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
white wine
dry |
|
| 7.5 | ml |
basil
fresh, finely chopped or 1/2 tsp. dried basil |
*
|
| 59 | ml |
parsley leaves
fresh snipped, chopped |
|
Directions
On waxed paper, divide cheese into 10 to 12 pieces and set aside.
Drain oil from marinated tomatoes, reserving 1 tablespoon.
Cut tomatoes into thin strips and set aside.
Prepare fettuccine according to package directions until al dente (tender but firm); remove from heat; drain and return to pot.
Meanwhile, in small skillet over medium heat, heat reserved oil; add shallots and garlic.
Sauté until shallots are limp but not brown.
Add wine, basil and reserved tomatoes.
Heat through and keep hot.
Add mixture to pasta; toss.
Add cheese and parsley; quickly toss again to melt cheese.
Serve immediately on heated plates.
Enjoy, Cindy
