Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 1104.46 Kcal (4624 kJ) | ||
| Calories from fat | 499.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.47g | 85% | |
|---|---|---|---|
| Cholesterol | 262.53mg | 88% | |
| Sodium | 1684.35mg | 70% | |
| Potassium | 729.17mg | 16% | |
| Total Carbs | 110.05g | 37% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 8.91g | 36% | |
| Protein | 41.02g | 82% | |
| Vitamin C | 130.5mg | 218% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 5.1mg | 28% | |
| Calcium | 595mg | 59% | |
| Amount Per 100 g | |||
| Calories | 233.22 Kcal (976 kJ) | ||
| Calories from fat | 105.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 85% | |
|---|---|---|---|
| Cholesterol | 55.44mg | 88% | |
| Sodium | 355.67mg | 70% | |
| Potassium | 153.97mg | 16% | |
| Total Carbs | 23.24g | 37% | |
| Sugars | 1.53g | 29% | |
| Dietary Fiber | 1.88g | 36% | |
| Protein | 8.66g | 82% | |
| Vitamin C | 27.6mg | 218% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 1.1mg | 28% | |
| Calcium | 125.6mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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