Fettuccine with Gorgonzola and Broccoli

By augusj

Ingredients

• 3/4 cups canned low sodium Chicken Broth or homemade stock
• 1/2 cup Dry White Wine
• 1/2 lb Gorgonzola or other blue cheese, crumbled
• 2 cups Heavy Cream
• 3 tbsps Butter
• 1 tsp Salt
• 1/4 tsp fresh-ground Black Pepper
• 1 lb Fettuccine
• 1 1/4 lb Broccoli, thick stems removed, tops cut into small Florets
• 1/3 cups Grated Parmesan Cheese, plus more for serving
• 3 tbsps chopped fresh Parsley

Details

Servings 4

Preparation

Step 1

In a medium stainless steel pot, combine the broth and wine and bring to a boil over moderaate 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, salt 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 done, about 3 minutes longer. Drain.

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