Ali Johnson

Blue Cheese Fettucine

Ingredients:

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

Directions:

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.

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