Fettuccine With Blue Cheese Recipes

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ARTICHOKE BLUE CHEESE FETTUCCINE



Artichoke Blue Cheese Fettuccine image

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. -Jolanthe Erb, Harrisonburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 package (12 ounces) fettuccine
1 cup sliced fresh mushrooms
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1-1/2 cups Alfredo sauce
1/4 cup crumbled blue cheese

Steps:

  • Cook fettuccine according to package directions., Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.

Nutrition Facts : Calories 499 calories, Fat 14g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 770mg sodium, Carbohydrate 74g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

APHRODISIAC TAGLIATELLE WITH BLUE CHEESE SAUCE



Aphrodisiac Tagliatelle with Blue Cheese Sauce image

An easy and quick romantic lunch or dinner recipe that will surely impress! Replace the walnuts with pine nuts, if so moved.

Provided by VicktoRi

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 13

1 (16 ounce) box tagliatelle pasta
2 tablespoons olive oil
1 cup heavy cream
3 ½ ounces crumbled blue cheese
⅔ teaspoon garlic powder
1 teaspoon lemon juice
1 pinch salt
1 pinch ground black pepper
1 pinch ground white pepper
1 pinch ground nutmeg
1 pinch dried oregano
1 pinch dried basil
1 tablespoon toasted walnuts, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain.
  • Drizzle olive oil over the cooked pasta and toss gently to coat.
  • Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil.
  • Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.

Nutrition Facts : Calories 819.1 calories, Carbohydrate 91.2 g, Cholesterol 100.1 mg, Fat 39.9 g, Fiber 5.7 g, Protein 23.5 g, SaturatedFat 20 g, Sodium 372.1 mg, Sugar 2.1 g

BLUE CHEESE PASTA



Blue Cheese Pasta image

This goes together while the pasta water is boiling. You can also top this with salmon, chicken, crumbled bacon or tomatoes. This sauce is also great with steak.

Provided by georgi

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups half-and-half
4 tablespoons butter
1 head garlic, chopped
1 small onion, chopped
1/3-1/2 cup crumbled blue cheese
1/3-1/2 cup parmesan cheese
salt and pepper
1 lb pasta (I use penne)

Steps:

  • While the pasta is boiling: Melt butter in sauce pan over med-low.
  • Add onion and garlic saute about 5 minutes.
  • Pour in half& half, let heat through.
  • Wisk in blue and parmesan cheeses.
  • Salt and pepper to taste.
  • Sauce will thicken a bit upon standing.
  • Toss with cooked pasta.

FOUR-CHEESE FETTUCCINE



Four-Cheese Fettuccine image

Fettuccine like you're served in a restaurant can be ready in just minutes at home.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 11

1 package (16 ounces) uncooked fettuccine
2 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
4 medium green onions, chopped ( 1/4 cup)
1 tablespoon chopped fresh parsley
1/2 cup ricotta cheese
1/2 cup crumbled feta cheese (2 ounces)
3/4 cup shredded Asiago cheese (3 ounces)
3/4 cup freshly grated or shredded Parmesan cheese
1/2 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
  • Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
  • Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.

Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg

BLUE CHEESE PASTA



Blue cheese pasta image

A great pasta dish that uses up your Christmas storecupboard faves

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Snack, Supper

Time 20m

Number Of Ingredients 7

400g penne pasta
25g butter
1 onion , thinly sliced
1 garlic clove , crushed
1 tbsp fresh chopped sage , or 1 tsp dried
100g stilton , cubed
handful toasted walnuts , chopped

Steps:

  • Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

Nutrition Facts : Calories 554 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.63 milligram of sodium

FETTUCCINE WITH BLUE CHEESE



Fettuccine with Blue Cheese image

This fabulous fettuccine from Phyllis Ciardo of Albany, California is extra cheesy and nicely seasoned with herbs. No one would guess it's lower in fat than the traditionally rich and creamy Italian restaurant specialty.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 large eggs
4 cups fat-free cottage cheese
1/2 cup egg substitute
6 ounces blue cheese, crumbled
1/4 cup all-purpose flour
1 tablespoon minced fresh parsley
2 garlic cloves, minced
2 teaspoons dried thyme
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 ounces fettuccine, cooked and drained
Paprika

Steps:

  • In a large bowl, beat the first 10 ingredients on low speed for 2 minutes or until blended. Fold in fettuccine. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with paprika. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts :

FETTUCCINE WITH BLUE CHEESE



Fettuccine With Blue Cheese image

From the February/March 2002 issue of Light & Tasty magazine. And a tiny dash of ground nutmeg as a mysterious "secret" ingredient. Try adding pre-cooked chicken or veggies (cooked asparagus, broccoli, roasted red peppers, cooked mushrooms) for something different. Also, maybe substitute some of the cottage cheese for cream cheese or sour cream. Whole wheat fettucine will also add slightly more fiber.

Provided by ElleFirebrand

Categories     Healthy

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

2 eggs
4 cups fat-free cottage cheese
1/2 cup egg substitute
6 ounces blue cheese, crumbled
1/2 cup flour
1 tablespoon fresh parsley, minced
2 garlic cloves, minced
2 teaspoons dried thyme
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 ounces fettuccine, cooked and drained
paprika

Steps:

  • In a large mixing bowl, beat the first 10 ingredients on low speed for 2 minutes or until blended. Fold in fettucine.
  • Transfer to a 13 X 9 X 2-inch baking dish coated with cooking spray; sprinkle with paprika.
  • Bake, uncovered, at 325 degrees for 40-45 minutes until a knife inserted near center comes out clean. Let stand 10 minutes before serving.
  • Note: Prep time does not include pasta cooking time.

Nutrition Facts : Calories 292.7, Fat 8.9, SaturatedFat 4.8, Cholesterol 91.5, Sodium 663.4, Carbohydrate 32.5, Fiber 1.3, Sugar 2.4, Protein 20.1

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