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Fettuccine with Gorgonzola and Broccoli

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Source: Quick From Scratch - Italian

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4

The very mention of Gorgonzola sets the taste buds tingling, and this smooth, sublime sauce doesn't disappoint. We made the pasta with broccoli florets, but the stems are at least as good. If you prefer, buy half the quantity of broccoli; then peel the thick stems and cut them into eighth-inch rounds so they'll cook in the same time as the tops.

RECIPE INGREDIENTS

3/4 cup canned low-sodium chicken broth or homemade stock

1/2 cup dry white wine

1/2 pound gorgonzola cheese 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 cheese, plus more for serving

3 tablespoons chopped fresh parsley

Fettuccine with Gorgonzola and Broccoli Recipe at Cooking.com

DIRECTIONS

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.

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.

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.

Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.

Variations

Try the sauce and pasta with asparagus, green beans, or just fresh herbs instead of the broccoli.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 4

Calories:

1179

Fat. Total:

74g

Fiber:

Carbohydrates, Total:

92g

Sodium:

1460mg

% Cal. from Fat:

56%

Cholesterol:

254mg

Protein:

39g

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