Ingredients:
3/4 cup canned low sodium vegetable broth
1/2 cup dry white wine
1/2 lb gorgonzola (or less if you choose) or 1/2 lb other blue cheese, crumbled ( or less if you choose)
2 cups heavy cream
3 tablespoons butter
1 -2 teaspoon garlic powder (optional)
1 -2 teaspoon onion powder (optional)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
crushed red pepper flakes ( a pinch or two)
1 lb fettuccine pasta
5 cups broccoli florets
1/3 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
black olives, sliced for garnish (optional)
toasted slivered almonds, for garnish (optional)
Directions:
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.
Servings: 6-8
Time preparation: 15 min.
Time total: 43 min.