Fettuccine With Gorgonzola and Broccoli |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Food & Wine. Italian. 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.
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