Blue Cheese Tagliatelle

prep time: 15 minutes
total cooking time: 20 minutes

1 oz butter
2 zucchinis, sliced
1 clove garlic, crushed
100 ml (3.5 fluid oz) white wine
100 g (3 1/3 oz) blue cheese
300 ml (9.5 fl oz) cream
pinch black pepper
500 g (1 lb) white or green tagliatelle
2 - 3 tablespoons Parmesan cheese
chopped fresh parsley, to garnish

Melt the butter in a frying pan. Add the zucchinis and
garlic and cook until the zucchinis are tender. Stir
in the wine, cheese,cream and peeper. Simmer for 10 minutes.

Add the tagliatelle to a large pan of rapidly boiling
water and cook for 6 - 8 minutes, until tender. Drain,
rinse underwater, drain again.

Return the pasta to the pan. Add the sauce and toss
through the pasta for a few minutes over low heat. Serve
spinkled with Parmesan and parsley.