Fettuccine with Blue Cheese Recipe

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Fettuccine with Blue Cheese Recipe

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This fabulous fettuccine from Phyllis Ciardo of Albany, California is extra cheesy and nicely seasoned with herbs. No one would guess it's lower in fat than the traditionally rich and creamy Italian restaurant specialty.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Bake: 40 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Bake: 40 min. + standing

Ingredients

  • 2 eggs
  • 4 cups (32 ounces) fat-free cottage cheese
  • 1/2 cup egg substitute
  • 6 ounces blue cheese, crumbled
  • 1/4 cup all-purpose flour
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 8 ounces fettuccine, cooked and drained
  • Paprika

Directions

In a large bowl, beat the first 10 ingredients on low speed for 2 minutes or until blended. Fold in fettuccine. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with paprika. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Fettuccine with Blue Cheese in Light & Tasty February/March 2002, p45

Nutritional Facts

1 cup: 298 calories, 9g fat (5g saturated fat), 79mg cholesterol, 789mg sodium, 29g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 2 eggs
  • 4 cups (32 ounces) fat-free cottage cheese
  • 1/2 cup egg substitute
  • 6 ounces blue cheese, crumbled
  • 1/4 cup all-purpose flour
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 8 ounces fettuccine, cooked and drained
  • Paprika
  1. In a large bowl, beat the first 10 ingredients on low speed for 2 minutes or until blended. Fold in fettuccine. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with paprika. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Fettuccine with Blue Cheese in Light & Tasty February/March 2002, p45

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deannasnz User ID: 6542477 120967
Reviewed Feb. 29, 2012

"This was disappointing. I love blue cheese but the recipe doesn't showcase its flavour. It's eggy and dull - needs lots more character than it has."

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