Hey friends! Do I have some fun recipes to share with you today, including a fabulous new fettucini dish we had for dinner last night! 🙂
But before I get to the pasta recipe, how about a peak at yesterday’s lunch adventure?
Roasted Tomatillo & Onion Relish
I had some tomatillos that needed using and decided that instead of making a salsa verde like last time around, I’d make a tomatillo & onion relish of sorts.
Roasted up a red onion, tomatillos and garlic (in skin) using olive oil, sea salt and black pepper at 375F for about 30 minutes.
What results is (1) the most amazing smell in your kitchen and (2) browned caramelized veggie goodness!
All that’s needed after this was a quick visit with the immersion blender and a bit of water to thin out to consistency that you want 😀
I used the roasted tomatillo & onion relish to pull together a hummus & veggie sandwich:
Italian bread, hummus, tomatillo & onion relish, fresh tomato and cucumber.
Perfect weekend lunch if you ask me! Deeeeeelishhhhh 😛
As dinner time was rolling around I was inspired by Gourmet’s Diary of a Foodie: Italy – Home Cooking (found this on hulu.com, this show is fabulous!) to prepare a fresh pasta dinner….
And move to Italy, but that’s a whole other story now isn’t it haha… 😉
I decided to put today’s farmer’s market finds to good use and pull together a twist on the classic fettucini using our favorite bleu cheese!
Bleu Cheese & Veggie Fettucini
First we have the veggies: chopped onion, red bell pepper, summer squash, zucchini and garlic:
Which I seasoned with salt & pepper and sauteed in some olive oil until they were tender & browned.
Fanatic Method: Add all the veggies except the garlic to cook over medium heat (garlic burns easily, you want to add it at the end), adding water if the veggies start to stick. Once they are tender then stop adding water so that they stick a bit to the pan and caramelize – which brings out the best flavor without using tons of oil!
The garlic and some chopped Italian parsley were added towards the end and after the heat went down to med-low.
While the veggies were cooking I boiled up some fettucini (reserve some pasta water!) and got out some crumbled bleu cheese.
Once everything was ready, all I had to do was pile the goods into a pot and give a good stir!
Fanatic Trick: Reserve some of the pasta cooking water (about half a cup) to help the cheese sauce come together. It’s starchy and thick and does the trick to create a luscious and thick cheese sauce using only a minimal amount of the bleu cheese (no cheese overload here 😉 )
To go with our fettucini I prepped up a bleu cheese & raspberry vinaigrette salad using this beauty:
🙂 ❤ ❤ ❤ 🙂
This pasta dish was such a fun twist on your classic fettucini! It was creamy and flavorful without being full of fat/cream/butter… thanks to the pungent flavor of bleu cheese & the pasta water I was able to achieve a thick and flavorful sauce with a minimal amount of cheese and fat.
Plus the addition of the veggies bulked up the dish and added great flavor!
I really enjoyed this recipe!
Bleu Cheese & Veggie Fettucini
- 1/4 box fettucini
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 summer squash, chopped
- 2 cloves garlic, chopped
- Italian parsley, chopped (to taste)
- 1/2 cup crumbled bleu cheese (half container)
- salt & pepper
- 1 tblsp olive oil
- 1/2 cup reserved pasta water
Chop veggies. Saute all except parsley & garlic in olive oil using method above. Salt & pepper to taste. Add garlic and parsley towards the end. Meanwhile, boil pasta until done, reserving a bit of cooking water. Once all components are done, combine in a pot w/ crumbled bleu cheese and give a good stir to combine.