An elegant and filling vegetarian pasta dish.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
Serve with: Romaine and Radicchio Salad with CucumberIn 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.
Nutritional facts Per serving: about
- Sodium 832 mg
- Protein 24 g
- Calories 559.0
- Total fat 24 g
- Cholesterol 58 mg
- Saturated fat 13 g
- Total carbohydrate 67 g
%RDI
- Iron 23.0
- Folate 16.0
- Calcium 31.0
- Vitamin A 20.0
- Vitamin C 10.0
