Whole Wheat Pasta with Blue Cheese Sauce
Serve with: Romaine and Radicchio Salad with Cucumber
Servings: 4
Ingredients:
| 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% |
-
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:
In saucepan, combine milk, blue cheese, Parmesan cheese, cream, butter and sa< 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.
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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For more ideas on cooking with Real Cream, click here |
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