Sage-scented spaghettini with blue cheese

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5 min


4 appetizer or side-dish servings or 2 main courses

* PLUS Cooking time: 10 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 412,
  • Protein
  • 16.3 g,
  • Carbohydrates
  • 43.5 g,
  • Fat
  • 19 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 1087 mg.

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.