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450-g pkg spaghettini or spaghetti pasta, about 1-in. bunch
180 g blue cheese, gorgonzola or cambozola
2 tbsp butter
1 garlic clove, minced
2 tsp dried sage leaves, crumbled
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 green onion, thinly sliced (optional)
Bring a large saucepan of water to a boil. Then add pasta and cook according to package directions, from 8 to 10 minutes. While pasta is cooking, crumble blue cheese or Gorgonzola. It should measure about 1-3/4 cups (425 mL). If using Cambozola, remove rind only if you wish, then slice cheese into small pieces no larger than 1/2 inch (1 cm). Set aside.
Melt butter in a large, non-stick frying pan set over medium heat. When bubbly, add garlic and sprinkle in sage. Stir often until fragrant and butter turns a light brown, about 2 minutes. If necessary, remove from heat while pasta finishes cooking.
Drain cooked pasta well, then add to garlic butter in pan set over medium heat. Gradually stir in cheese, salt and pepper, just until cheese is almost melted, about 2 minutes. Remove from heat. Stir in green onion, if using. Spoon into warm bowls and serve immediately.
Calories 412, Protein 16.3g, Carbohydrates 43.5g, Fat 19g, Fibre 2.6g, Sodium 1087mg.
The great thing about a pasta dinner is that it doesn't require a lot of cooking or a load of ingredients, but the end result can taste and look like a culinary feat. This dish is perfect as an appetizer for a fancy dinner or as a mid-week treat.