| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 4 | oz | Danish blue cheese or 8 oz. |
| Danish blue castello cheese | ||
| Chilled | ||
| 1/4 | c | Marinated; dried tomatoes |
| 8 | oz | Green fettuccine or spinach |
| Egg noodles | ||
| 2 | tb | Minced shallots |
| 1 | Garlic clove; minced | |
| 2 | tb | Dry white wine |
| 1 1/2 | ts | Finely chopped fresh basil |
| OR 1/2 tsp. dried basil | ||
| 1/4 | c | Chopped fresh parsley |
INSTRUCTIONS
On waxed paper, divide cheese into 10 - 12 pieces; set aside. Drain oil from marinated tomatoes, reserving 1 tablespoon. Cut tomatoes into thin strips and reserve. Prepare fettuccine according to package directions until al dente; drain and return to pot. Meanwhile, in small skillet over medium heat, heat reserved oil; add shallots and garlic. Sauté.until shallots are limp but not brown. Add wine, basil and reserved tomatoes. Heat through and keep hot. Add mixture to pasta; toss. Add cheese and parsley; toss again to melt cheese. Serve immediately on heated plates. Per serving: 11 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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