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Olive Oil
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Lemon and Blue Cheese Fettuccine

Crumbly blue cheese, zesty lemon, and a creamy base with DaVinci Fettuccine is the perfect weeknight dinner and can be made in only 20 minutes.

Servings: 4   |    Prep: 5 mins   |    Cook: 15 mins


3⁄4 lb DaVinci Fettuccine pasta
1 tablespoon DaVinci Olive Oil
2 cloves garlic, minced
Zest of 1 lemon, plus juice for finishing
4 tablespoons butter
10 oz mild blue cheese, plus more for serving
1⁄3 cup heavy cream
3 sprigs fresh thyme
Salt and pepper
Arugula for serving (optional)
Credit: Megan McKeehan @brokegirltable


1. Bring a large pot of water to a boil. Cook the pasta according to package instructions,
leaning towards the al dente side. Reserve 1 cup of the pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add
the garlic and lemon zest to the oil, and let cook for about 3 minutes until the garlic starts
to become golden and fragrant. Add the butter to the pan and let it melt slightly, then add
the blue cheese. Stir the cheese and butter frequently to help the cheese melt (it helps to
have the cheese broken up into small pieces). Slowly pour the heavy cream into the pan
while continuing to stir. Add the thyme, salt, and pepper, then turn the heat to low and let
the sauce gently simmer.
3. When the pasta is ready, add it to the skillet with the sauce, stirring gently to combine.
Use the pasta water to thin the sauce and evenly coat the pasta. Serve with additional
blue cheese crumble, lemon zest, a handful of arugula, and a squeeze of lemon juice.

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