Blue Cheese and Broccoli Sauce
- Active Time 15m
- Total Time 15m
Broccoli and blue cheese may seem like odd bedfellows, but they blend to create an earthy, appetizing pasta topping. Use any blue cheese you like--Cambozola, Stilton, Roquefort, or Gorgonzola. Just remember that some are more boisterous than others.
- 1 large garlic clove, finely chopped
- 1/4 teaspoon crushed red pepper, or to taste
- 1 tablespoon fruity olive oil
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 4 ounces blue cheese, crumbled, at room temperature
- 2 tablespoons freshly grated Pecorino Romano or Parmesan cheese, plus extra for serving
- 3/4 pound broccoli florets, cut into bite-size pieces (reserve stems for another use)
Combine garlic, crushed red pepper, olive oil, butter, blue cheese, Romano cheese, and pepper in pasta serving bowl. Set aside to warm to room temperature or, preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients and melt the butter while heating the water. Once the water comes to a boil, remove bowl and set aside.
Cook pasta in large pot of boiling salted water until almost al dente. Add broccoli florets and cook until broccoli is tender but still bright green, about 1 to 2 minutes longer. Drain pasta and broccoli well, immediately add to sauce in bowl, and toss. Serve at once with extra Romano cheese.
RECOMMENDED PASTA: 12 ounces fusilli or penne rigate
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
269 calories; 24g total fat; 56mg cholesterol; 459mg sodium; 6g carbohydrates; 2g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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