Fettuccine with Gorgonzola Sauce and Broccoli
Elevate your weeknight dinner routine with this luxurious Fettuccine with Gorgonzola Sauce and Broccoli—a creamy, cheesy pasta dish that’s as indulgent as it is easy to make. Featuring tender fettuccine noodles coated in a velvety gorgonzola and Parmesan sauce, this recipe is complemented by the fresh pop of steamed broccoli, adding both texture and vibrant color. A quick sauté of garlic infuses the sauce with aromatic depth, while a touch of heavy cream creates a decadent, restaurant-worthy finish. Ready in just 30 minutes, this comfort food classic is perfect for busy evenings yet impressive enough for entertaining. Garnish with fresh parsley for an elegant touch and enjoy a dish that combines rich flavor with wholesome ingredients! Keywords: fettuccine with gorgonzola sauce, creamy broccoli pasta, quick Italian dinner recipes, easy homemade pasta sauce.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 cups broccoli florets
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 oz gorgonzola cheese, crumbled
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil over high heat.
Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest. Set the pasta aside.
While the pasta is cooking, steam the broccoli florets until tender but still bright green, about 4-5 minutes. 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 burn it.
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
Add the crumbled gorgonzola cheese to the skillet and stir until melted and fully incorporated into the cream.
Stir in the grated Parmesan cheese, salt, and black pepper. Mix until the sauce is smooth and creamy.
Add the cooked fettuccine and steamed broccoli to the skillet. Toss to coat the pasta and broccoli evenly in the sauce.
If the sauce is too thick, gradually add the reserved pasta cooking water, a few tablespoons at a time, until the desired consistency is reached.
Remove the skillet from heat and adjust seasoning with additional salt and black pepper if needed.
Serve the fettuccine hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 4200 mg | 183% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 14.5 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1612 mg | 124% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 236 mg | 5% | |
*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.
