Blue Cheese Fettucine

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain, reserving a splash of the cooking water.

2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the sliced zucchini and cook 4 to 5 minutes, turning once, until tender and lightly browned.

3. Stir in the crushed garlic and cook 1 minute until fragrant.

4. Pour in the white wine and simmer 2 to 3 minutes until reduced by about half.

5. Reduce heat to low and stir in the heavy cream. Simmer gently 4 to 5 minutes, stirring often, until slightly thickened. Do not let it boil hard.

6. Add the crumbled blue cheese and stir until melted and smooth. Season generously with black pepper.

7. Add the drained fettuccine and grated Parmesan to the skillet. Toss over low heat for 1 to 2 minutes, adding a little reserved cooking water if the sauce is too thick.

8. Divide among warm plates, sprinkle with chopped parsley, and serve immediately.