Fettuccine With Gorgonzola Sauce and Broccoli

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Total Time
43mins
Prep 15 mins
Cook 28 mins

This sets my mouth tingling and drooling for this dish. Can be made with asparagus, green beans or just herbs instead of broccoli. Update: 07/29/08, a viewer suggested that we use some mushrooms towards the end.Also, changed the serving size - it is more for 6-8 servings. (When we make it here at the home - the amounts have to be increased.)

Ingredients Nutrition

Directions

  1. In a medium stainless-steel pot, combine the broth and the wine and bring to boil over moderate heat.
  2. Cook until the mixture is reduced to about 2/3 cup, 5-10 minutes.
  3. Reduce the heat to moderately low and add 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 salt, pepper, crushed red pepper flakes, garlic powder, onion powder, and chopped fresh parsley.
  6. Remove from heat.
  7. Cook fettucine according to pkg directions about 9 minutes.
  8. In the same pot, add the broccoli florets and bring back to boil.
  9. Cook until the broccoli and pasta are just done, about 3 minutes longer; then drain.
  10. Toss the fettucine with broccoli with Gorgonzola sauce, Parmesan, black olive slices and toasted almonds.
  11. Serve with extra Parmesan.
Most Helpful

4 5

Very tasty! Uses a lot of gorgonzola. Serves more like 6-8 people. Could use some mushrooms for a little boost of flavor. Easier than it looks.