Broccoli Blue Cheese Fettuccine
Indulge in the creamy decadence of Broccoli Blue Cheese Fettuccine, a luxurious yet easy-to-make dish perfect for pasta lovers seeking bold flavors. This recipe pairs tender fettuccine with vibrant, steamed broccoli and a velvety sauce made from heavy cream, melted blue cheese, and a hint of garlic. The addition of grated Parmesan adds depth and richness, while freshly ground black pepper provides a subtle kick. Ready in just 30 minutes, this comforting meal is ideal for weeknight dinners or casual entertaining. Garnish with chopped parsley for a fresh, herby finish, and serve steaming hot for a truly unforgettable dish. Perfect as a vegetarian dinner option, this recipe is guaranteed to elevate your pasta night!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 3 cups Broccoli florets
- 2 tbsp Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 4 oz Crumbled blue cheese
- 1 cup Parmesan cheese, grated
- 0.5 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.
While the pasta cooks, prepare the broccoli by steaming it. Place the broccoli florets in a steamer basket over a pot of simmering water, cover, and steam for 4-5 minutes or until bright green and tender. Set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the blue cheese and Parmesan cheese, and whisk until the cheese has melted into the cream, creating a smooth sauce. If the sauce is too thick, use the reserved pasta water, adding 1-2 tablespoons at a time, until the desired consistency is achieved.
Season the sauce with salt and freshly ground black pepper to taste.
Add the steamed broccoli and cooked fettuccine to the skillet, tossing gently to coat everything evenly in the sauce.
Serve immediately, garnished with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4248 mg | 185% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 19.4 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1632 mg | 125% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
