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quickie gourmet yummilicious
meals in 20 minutes or less
by Yee-Fan Sun |
1
2 3
continued from page 2
linguini
with zucchini in blue cheese sauce
Blue cheese is pretty much a staple in my fridge -- I love it crumbled
on top of a salad, smeared onto a slice of bread… and melted into this
cream-less cream sauce. The tanginess of the cheese gives this simple
white sauce a distinct zestiness; a smattering of crushed red pepper
jazzes it up even more. Zucchini pairs nicely with the sauce, but you
could also substitute with blanched asparagus, green beans, or sugar
snap peas, or toss in some cooked chicken for some added protein.
1 Tbsp. butter
2 tsps. flour
2 fat cloves garlic
½ small onion
½ cup milk (skim is fine)
1 oz. or so hunk of blue cheese, chopped small, or about 3 Tbsp.
crumbled
1 medium zucchini
½ lb. linguini
crushed red pepper
serves
2
1
Throw a pot of water on the stove and bring to a boil for the pasta. Once
it's bubbling, toss in your linguini and cook until al dente.
2
While you're waiting for the water to boil, cut the zucchini into
2" long matchsticks. Mince up the garlic and finely dice the onion.
3
Heat the butter in a skillet over medium heat; add the garlic and onion
and cook for a couple of minutes, until the veggies begins to soften.
4
Stir in the flour and cook, stirring continuously for another minute or
two. Add the milk and cheese and continue to cook for another couple of
minutes, until you have a nice smooth sauce.
5
Stir in the zucchini and cook for another 2-3 minutes, letting the sauce
bubble at a gentle simmer (but not fully boil). Don't worry if the
mixture seems very thick at first; as the zucchini cooks down, it'll
release some water.
6
Season with salt and pepper to suit your tastebuds, and sprinkle with a
smattering of crushed red pepper. Toss with drained, cooked pasta and
enjoy.
keep
on skedaddling folks!
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