Fettuccine With Gorgonzola And Broccoli Recipe

Name: Fettuccine With Gorgonzola And Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup canned low-sodium chicken broth or homemade stock; 1/2 cup dry white wine; 1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups); 2 cups heavy cream; 3 tablespoons butter; 1 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1 pound fettuccine; 1 1/4 pounds broccoli (about 2 stalks), thick stems removed, tops cut into small florets (about 5 cups); 1/3 cup grated Parmesan, plus more for serving; 3 tablespoons chopped fresh parsley

Servings: persons

3/4 cup canned low-sodium chicken broth or homemade stock
1/2 cup dry white wine
1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)
2 cups heavy cream
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound fettuccine
1 1/4 pounds broccoli (about 2 stalks), thick stems removed, tops cut into small florets (about 5 cups)
1/3 cup grated Parmesan, plus more for serving
3 tablespoons chopped fresh parsley

1
In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
2
Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
3
In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer. Drain.
4
Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.
5
Variations: Try the sauce and pasta with asparagus, green beans, or just fresh herbs instead of the broccoli.
6
Wine Recommendation: Strong-flavored broccoli and Gorgonzola are a challenge to match with wine. A Fiano di Avellino's intense taste can take them on, and its acidity will cut the unctuousness of the sauce.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup canned low-sodium chicken broth or homemade stock, 1/2 cup dry white wine, 1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups), 2 cups heavy cream, and more.

Yes, Fettuccine With Gorgonzola And Broccoli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine With Gorgonzola And Broccoli

How did you like this recipe?

Frequently Asked Questions