Fettuccine With Gorgonzola and Broccoli

Food & Wine. Italian.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3⁄4 cup  canned low sodium chicken broth or 3⁄4 cup  homemade  stock
• 1⁄2 cup dry white wine
• 1⁄2 lb gorgonzola (about 2 cups) or 1⁄2 lb  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  lb fettuccine
• 1 1⁄4 lbs broccoli, thick stems removed, tops cut into small florets (about 2 stalks)
• 1⁄3 cup  grated parmesan cheese, plus more for serving
• 3  tablespoons  chopped fresh parsley

Directions

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.