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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.)
- 3⁄4 cup canned low sodium vegetable broth
- 1⁄2 cup dry white wine
- 1⁄2 lb gorgonzola (or less if you choose) or 1⁄2 lb other blue cheese, crumbled (or less if you choose)
- 2 cups heavy cream
- 3 tablespoons butter
- 1 -2 teaspoon garlic powder (optional)
- 1 -2 teaspoon onion powder (optional)
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- crushed red pepper flakes (a pinch or two)
- 1 lb fettuccine pasta
- 5 cups broccoli florets
- 1⁄3 cup grated parmesan cheese
- 3 tablespoons chopped fresh parsley
- black olives, sliced for garnish (optional)
- toasted slivered almonds, for garnish (optional)
- In a medium stainless-steel pot, combine the broth and the wine and bring to boil over moderate heat.
- Cook until the mixture is reduced to about 2/3 cup, 5-10 minutes.
- Reduce the heat to moderately low and add Gorgonzola, cream and butter.
- Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes.
- Add salt, pepper, crushed red pepper flakes, garlic powder, onion powder, and chopped fresh parsley.
- Remove from heat.
- Cook fettucine according to pkg directions about 9 minutes.
- In the same pot, add the broccoli florets and bring back to boil.
- Cook until the broccoli and pasta are just done, about 3 minutes longer; then drain.
- Toss the fettucine with broccoli with Gorgonzola sauce, Parmesan, black olive slices and toasted almonds.
- Serve with extra Parmesan.