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Fettuccine With Gorgonzola Sauce and Broccoli

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“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.)”

Ingredients Nutrition


  1. In a medium stainless-steel pot, combine the broth and the wine and bring to boil over moderate heat.
  2. Cook until the mixture is reduced to about 2/3 cup, 5-10 minutes.
  3. Reduce the heat to moderately low and add Gorgonzola, cream and butter.
  4. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes.
  5. Add salt, pepper, crushed red pepper flakes, garlic powder, onion powder, and chopped fresh parsley.
  6. Remove from heat.
  7. Cook fettucine according to pkg directions about 9 minutes.
  8. In the same pot, add the broccoli florets and bring back to boil.
  9. Cook until the broccoli and pasta are just done, about 3 minutes longer; then drain.
  10. Toss the fettucine with broccoli with Gorgonzola sauce, Parmesan, black olive slices and toasted almonds.
  11. Serve with extra Parmesan.

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