Tagliatelle with Veggies & Blue Cheese

[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”]

[/nutrition-info]

Originally Published in Reader's Digest