Whole Wheat Pasta with Blue Cheese Sauce
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 559 |
| pro | 24 g |
| total fat | 24 g |
| sat. fat | 13 g |
| carb | 67 g |
| fibre | 8 g |
| chol | 58 mg |
| sodium | 832 mg |
| % RDI: | - |
| calcium | 31 |
| iron | 23 |
| vit A | 20 |
| vit C | 10 |
| folate | 16 |
An elegant and filling vegetarian pasta dish.
Ingredients
-
1/2 cup (125 mL) milk
1/2 cup (125 mL) Blue_cheese (about 4 oz/125 g)
1/3 cup (75 mL) grated Parmesan cheese
1/4 cup (50 mL) whipping_cream
1 tbsp (15 mL) butter
Pinch salt
1/3 cup (75 mL) chopped fresh parsley
12 oz (375 g) whole wheat linguine
3 tbsp (50 mL) chopped toasted walnuts
Preparation
Serve with: Romaine and Radicchio Salad with Cucumber
In saucepan, combine milk, blue cheese, Parmesan cheese, cream, butter and salt ; cook over medium heat until thickened, about 5 minutes. Stir in parsley; keep warm.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 1/4 cup (50 mL) of the pasta water. Add sauce; toss to coat. Stir in enough of the reserved pasta water to keep sauce loose and creamy. Serve sprinkled with walnuts.
In saucepan, combine milk, blue cheese, Parmesan cheese, cream, butter and salt ; cook over medium heat until thickened, about 5 minutes. Stir in parsley; keep warm.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 1/4 cup (50 mL) of the pasta water. Add sauce; toss to coat. Stir in enough of the reserved pasta water to keep sauce loose and creamy. Serve sprinkled with walnuts.
Source : Canadian Living Magazine: December 2007
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