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Categories:
butter zucchini garlic white wine blue cheese heavy cream freshly ground black pepper fettuccine Parmesan cheese fresh parsley
Viewed: 43 - Published at: 9 years agoIngredients
- 2 tablespoons butter
- 1 large zucchini, sliced
- 3 cloves garlic, crushed
- 1/2 cup white wine
- 4 ounces blue cheese, crumbled
- 1 1/2 cups heavy cream
- freshly ground black pepper to taste
- 1 (16 ounce) package fettuccine
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Method
- 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.
- 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.
- Return pasta to the pot, and toss with sauce over low heat.
- Serve with Parmesan and parsley sprinkled over the top.
