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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat.

Step 3

Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.

Step 4

Add the zucchini and red bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the cherry tomatoes to the skillet and cook for another 2 minutes until they start to release their juices.

Step 6

Stir in the baby spinach and cook for 1-2 minutes until wilted.

Step 7

Lower the heat and add the heavy cream to the skillet, stirring to combine with the vegetables.

Step 8

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.

Step 9

Season the sauce with salt and freshly ground black pepper to taste.

Step 10

Add the cooked linguine to the skillet and toss to combine, ensuring the pasta is well coated in the sauce.

Step 11

Sprinkle the grated parmesan cheese over the pasta and stir gently to incorporate.

Step 12

Serve the vegetable linguine warm, garnished with chopped parsley for a fresh finish. Enjoy!

Nutrition Facts

Serving size	(1500.8g)

Amount per serving	% Daily Value*
Calories	2117.9

Total Fat 127.2g	0%
Saturated Fat 63.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 275mg	0%
Sodium 4738.3mg	0%
Total Carbohydrate 160.9g	0%
Dietary Fiber 18.9g	0%
Total Sugars 20.8g
Protein 74.9g	0%

Vitamin D 21.4IU	0%
Calcium 1325.0mg	0%
Iron 12.2mg	0%
Potassium 2131.6mg	0%

*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.

Source of Calories

Fat: 54.8%

Protein: 14.3%

Carbs: 30.8%