Blue Cheese Fettuccine

1. 1

   On waxed paper, divide cheese into 10 to 12 pieces and set aside.

2. 2

   Drain oil from marinated tomatoes, reserving 1 tablespoon.

3. 3

   Cut tomatoes into thin strips and set aside.

4. 4

   Prepare fettuccine according to package directions until al dente (tender but firm); remove from heat; drain and return to pot.

5. 5

   Meanwhile, in small skillet over medium heat, heat reserved oil; add shallots and garlic.

6. 6

   Saute until shallots are limp but not brown.

7. 7

   Add wine, basil and reserved tomatoes.

8. 8

   Heat through and keep hot.

9. 9

   Add mixture to pasta; toss.

10. 10

    Add cheese and parsley; quickly toss again to melt cheese.

11. 11

    Serve immediately on heated plates.

12. 12

    Enjoy, Cindy

* Per serving · 4 servings · Values may vary.

No additional tips available.