Vegetable Linguine with Blue Cheese
Creamy, indulgent, and bursting with vibrant flavors, this Vegetable Linguine with Blue Cheese is a delightful twist on classic pasta dishes. Tender linguine is tossed with a medley of sautéed zucchini, sweet red bell pepper, juicy cherry tomatoes, and nutrient-rich baby spinach, all enveloped in a luxurious blue cheese and cream sauce. The tangy blue cheese melts beautifully into the sauce, creating a rich and velvety coating for the pasta, balanced by the freshness of the vegetables. A sprinkle of grated Parmesan and a garnish of fresh parsley elevate this dish into a gourmet culinary experience. Ready in just 35 minutes and perfect for vegetarians, this recipe is ideal for weeknight dinners or impressing guests with minimal effort. For those searching for a creamy pasta recipe with bold, cheesy flavor, this blue cheese linguine is sure to satisfy.
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Recipe Information
Ingredients
- 400 grams linguine
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 large zucchini, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 200 grams cherry tomatoes, halved
- 100 grams baby spinach
- 100 grams blue cheese, crumbled
- 150 milliliters heavy cream
- 50 grams parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the linguine according to the package instructions until al dente, then drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
Add the zucchini and red bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cherry tomatoes to the skillet and cook for another 2 minutes until they start to release their juices.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Lower the heat and add the heavy cream to the skillet, stirring to combine with the vegetables.
Gradually add the crumbled blue cheese, stirring constantly until it melts and forms a creamy sauce. If the sauce is too thick, add a small splash of pasta water to loosen it.
Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked linguine to the skillet and toss to combine, ensuring the pasta is well coated in the sauce.
Sprinkle the grated parmesan cheese over the pasta and stir gently to incorporate.
Serve the vegetable linguine warm, garnished with chopped parsley for a fresh finish. Enjoy!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 341 mg | 26% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
