Great way to waste a single ingredient. This really can be really a superb Lemon & blue cheese pasta plus a few of my favorites. If you should be concerned regarding the nutritional worth of a number of those dishes, then don't be. Nevertheless it could be reduced in calories, even if you are not receiving much nutrient value from this , it won't sustain you personally, and you will only wind up hungry once all over again and again eating a lot more energy than you would need. Diet facts tags inform you exactly what's from the meals you consume. This helps you determine when you are in possession of a vibrant diet plan. Each and every recipe we share has to have an ingredient tag. Some recipes provide nutritional truth info. The component tag lists the exact number inside the field beneath. They're listed for each serving as a proportion of the daily price.

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How to make Lemon & blue cheese pasta

Yield = 4
Prep time: 0:05
Cook time: 0:20
Total time: 0:25

Ingredients

  • 100g soft blue cheese, plus extra to crumble
  • 40g unsalted butter
  • 400g tagliatelle or fettucine
  • 2/3 cup (165ml) thickened cream
  • Grated zest of 1 lemon
  • 2 teaspoons lemon thyme leaves, chopped
  • 1/4 teaspoon grated nutmeg
  • 2 cups baby spinach leaves

Method

  • Step 1 Place the blue cheese in a bowl with the butter and use a fork to blend together.
  • Step 2 Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 2/3 cup (165ml) of cooking liquid. Keep pasta warm while you make the sauce.
  • Step 3 Add cheese mixture to the pan and slowly combine with the reserved cooking liquid and cream, whisking continuously until it comes together to form a sauce.
  • Step 4 Add the lemon zest, thyme and nutmeg, season with salt and pepper, then return pasta to the pan and toss to combine.
  • Step 5 Stir through spinach leaves until just wilted. Serve in bowls and top with some crumbled blue cheese.