Tagliatelle with Veggies & Blue Cheese

Quick look

  • prep 10 min    cook 15min
  • serves 4
Tagliatelle with Veggies Tagliatelle with Veggies


  • 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

    How to make it  25 minutes

  • 1

    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 .

  • 2

    Rinse out pot and return to burner over low heat. Add cheese. Cook, stirring often, until cheese melts into smooth sauce.

  • 3

    Add pasta and vegetables and stir gently to coat well and heat through. Season to taste with nutmeg, salt, and black pepper. Serve immediately.

Nutritional Information(per serving)

  • Calories: 490
  • Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 110mg
  • Sodium: 168mg
  • Carbs: 58g
  • Protein: 26g
  • Fiber: 7g

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