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    You are in: Home / Recipes / Fettuccine With Roquefort Sauce Recipe
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    Fettuccine With Roquefort Sauce

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    breezermom's Note:

    Had leftover Roquefort from a salad and just had to find a wonderful use for it! Also, pasta was buy one, get one free at my local grocery. Thus, a star is born!

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    Units: US | Metric


    1. 1
      Cook pine nuts in hot oil in a small skillet over medium-high heat, stirring constantly, 3 to 4 minutes or until lightly browned; set aside.
    2. 2
      Combine whipping cream and cheeses in a heavy saucepan; cook over medium heat, stirring constantly, until smooth. Set the sauce aside, keeping it warm.
    3. 3
      While heating the cheeses, cook the pasta according to package directions. Set aside and keep warm.
    4. 4
      Tear the spinach and slice the prosciutto into strips. Combine the spinach, prosciutto, parsley and salt in a large bowl; add the pasta, and toss gently. Pour the cheese sauce over the pasta mixture, and toss until coated.
    5. 5
      Spoon into a greased 13x9x2 inch baking dish. Bake, uncovered, at 375 degrees for 15 minutes or until thoroughly heated. Sprinkle with toasted pine nuts.

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    Nutritional Facts for Fettuccine With Roquefort Sauce

    Serving Size: 1 (180 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 551.1
    Calories from Fat 327
    Total Fat 36.3 g
    Saturated Fat 17.0 g
    Cholesterol 140.2 mg
    Sodium 224.3 mg
    Total Carbohydrate 45.6 g
    Dietary Fiber 3.0 g
    Sugars 2.5 g
    Protein 12.9 g

    The following items or measurements are not included:

    Roquefort cheese


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