Blue Cheese Fettucine

1 tbs butter
1/2 large zucchini, sliced
1-1/2 cloves garlic, crushed
60 ml white wine
60 g blue cheese, crumbled
180 ml heavy cream
freshly ground black pepper to taste
225 g fettuccine
freshly grated Parmesan cheese
chopped fresh parsley, for garnish


1. Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.
2. Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.
3. Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.