Fettuccine with Blue Cheese Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 15 minutes 15 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound fettuccine 2 tbsps soft margarine 1 clove garlic, minced
4 shallots, finely chopped 2 tbsps all-purpose flour 2 cups low-fat milk
3 cups cooked, drained spinach 1/2 cup blue cheese, crumbled salt and freshly ground black pepper
finely chopped fresh parsley, to garnish



1 Cook the pasta in a large pan of lightly salted, boiling water for 10 to 12 minutes, until just cooked or al dente.
2 Meanwhile, make the spinach and blue cheese sauce. Melt the margarine in a saucepan, add the garlic and shallots, and cook gently for 5 minutes, stirring.
3 Add the flour and cook for 1 minute, stirring. Remove the pan from the heat and gradually stir in the milk. Heat gently, stirring continuously, until the sauce comes to a boil and thickens. Reduce the heat and simmer gently for 3 minutes, stirring.
4 Press any excess water out of the spinach using the back of a wooden spoon, then chop the spinach. Add the spinach, cheese, and seasoning to the sauce and mix well. Reheat gently, stirring continuously, until the cheese has melted and the sauce is piping hot.
5 Drain the cooked pasta thoroughly, then toss it with the sauce and serve immediately, garnished with some minced parsley. Alternatively, serve the pasta with the sauce spooned over it. Serve this dish with crusy bread rolls and a mixed leaf salad.

Back