FETTUCCINE WITH GORGONZOLA AND BROCCOLI
Cruciferous broccoli stands up well to the intensely flavored cheese sauce in this pasta dish.
Categories broccoli Fettuccine and with gorgonzola
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Wine Recommendation: Strong-flavored broccoli and Gorgonzola are a challenge to match with wine. A Fiano di Avellino's intense taste can take them on, and its acidity will cut the unctuousness of the sauce.
FETTUCCINE WITH BROCCOLI
Steps:
- In a saute pan, heat oil and saute garlic. Add broccoli and toss together.
- Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.
- Serve immediately garnished with cheese.
- Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.
- Yield: 2 pounds (approximately 10 servings)
PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE
Make and share this Penne With Chicken and Broccoli in Gorgonzola Cream Sauce recipe from Food.com.
Provided by JessHinkson
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to instructions until al dente.
- While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
- Plunge broccoli in ice water to shock and retain slight bite. Set aside.
- Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
- Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
- Add the broccoli, drained pasta, and Gorgonzola.
- Taste and adjust seasonings.
- Serve with freshly grated Parmesan.
- Enjoy with a nice glass of white wine by the fire!
Nutrition Facts : Calories 830, Fat 46.1, SaturatedFat 27.8, Cholesterol 206.1, Sodium 1102.1, Carbohydrate 59.3, Fiber 7.4, Sugar 0.5, Protein 42.9
FETTUCCINE WITH GORGONZOLA SAUCE AND BROCCOLI
This sets my mouth tingling and drooling for this dish. Can be made with asparagus, green beans or just herbs instead of broccoli. Update: 07/29/08, a viewer suggested that we use some mushrooms towards the end.Also, changed the serving size - it is more for 6-8 servings. (When we make it here at the home - the amounts have to be increased.)
Provided by Manami
Categories One Dish Meal
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium stainless-steel pot, combine the broth and the wine and bring to boil over moderate heat.
- Cook until the mixture is reduced to about 2/3 cup, 5-10 minutes.
- Reduce the heat to moderately low and add Gorgonzola, cream and butter.
- Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes.
- Add salt, pepper, crushed red pepper flakes, garlic powder, onion powder, and chopped fresh parsley.
- Remove from heat.
- Cook fettucine according to pkg directions about 9 minutes.
- In the same pot, add the broccoli florets and bring back to boil.
- Cook until the broccoli and pasta are just done, about 3 minutes longer; then drain.
- Toss the fettucine with broccoli with Gorgonzola sauce, Parmesan, black olive slices and toasted almonds.
- Serve with extra Parmesan.
Nutrition Facts : Calories 733.8, Fat 49.5, SaturatedFat 30.2, Cholesterol 212.5, Sodium 1108.5, Carbohydrate 48.6, Fiber 0.1, Sugar 0.5, Protein 22.3
FETTUCCINE WITH GORGONZOLA AND BROCCOLI
Make and share this Fettuccine With Gorgonzola and Broccoli recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 1241.9, Fat 77.2, SaturatedFat 46.4, Cholesterol 331.5, Sodium 1693.6, Carbohydrate 97.2, Fiber 7.6, Sugar 5.4, Protein 39
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