Tagliatelle with Veggies & Blue Cheese
Updated: Apr. 21, 2021Broccoli and cauliflower add flavor, texture, and—most important—nutrients galore to this quick dish.
[quicklook-recipe prep_time=”10 min” cook_time=”15min” serves=”4″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 8 ounces spinach tagliatelle
- 8 ounces broccoli florets, cut up
- 8 ounces cauliflower florets, cut up
- 6 ounces blue cheese, rind removed, diced
- Freshly grated nutmeg
- Salt and black pepper
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[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In large pot of lightly salted boiling water, cook pasta until al dente, following package directions. Add broccoli and cauliflower for last 3 minutes of cooking time. In large colander, drain pasta and vegetables .[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Rinse out pot and return to burner over low heat. Add cheese. Cook, stirring often, until cheese melts into smooth sauce.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Add pasta and vegetables and stir gently to coat well and heat through. Season to taste with nutmeg, salt, and black pepper. Serve immediately.[/step-item]
[/step-list-wrapper]
[nutrition-info calories=”490″ calories_fat=”” fat=”18g” sat_fat=”10g” choles=”110mg” sodium=”168mg” carbs=”58g” sugars=”” protein=”26g” fiber=”7g”]
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