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05.09.2004

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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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