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.
2
Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
3
Reduce the heat to moderately low and add the Gorgonzola, cream, and butter.
4
Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes.
5
Add the salt and pepper.
6
Remove from the heat.
7
In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes.
8
Add the broccoli florets and bring back to a boil.
9
Cook until the broccoli and pasta are just done, about 3 minutes longer.
10
Drain.
11
Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley.
12
Serve with extra Parmesan.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Fettuccine with Gorgonzola and Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions