Ingredients
Serves: 6
- 2 tablespoons butter
- 2 large courgettes, sliced
- 3 cloves garlic, crushed
- 125ml white wine
- 100g blue cheese, crumbled
- 350ml double cream
- freshly ground black pepper to taste
- 1 (500g) packet fettuccine pasta
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Heat butter in a large frying pan over medium heat. Stir in the courgette and garlic; cook until the courgette is tender. Stir in wine, blue cheese, cream and pepper; simmer 10 minutes.
- Meanwhile, bring a large pot of water to the boil. Add fettuccine, 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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