Blue Cheese Pasta with Bergamot
Yield
3 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spaghetti
whole wheat |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
sesame oil
|
|
| 6 | ounces |
blue cheese
crumbled |
|
| 8 | each |
bergamot
flowers |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spaghetti
whole wheat |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
sesame oil
|
|
| 173.4 | ml/g |
blue cheese
crumbled |
|
| 8 | each |
bergamot
flowers |
*
|
Directions
Cook pasta in plenty of boiling, salted water until 'al dente.
Drain and transfer to serving dish. Toss in the parsley and oil; season to taste.
Sprinkle on the cheese, then toss in the bergamot petals.
Serve immediately.
