ORECCHIETTE WITH ITALIAN SAUSAGE, BROCCOLI RABE AND GORGONZOLA
Steps:
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package directions. Drain and toss with 1 tablespoon of the olive oil.
- While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crumble the sausage into the skillet, add the crushed red pepper and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes.
- Pierce the garlic on a fork. Add the orange juice, beans, sun-dried tomatoes and broccoli rabe to the skillet and cook, stirring constantly with the fork, until the sauce is heated through, about 4 minutes. Discard the garlic. Add the orecchiette, Gorgonzola, pine nuts, orange zest and Parmesan. Lightly toss and serve.
GORGONZOLA PASTA WITH BROCCOLI
So creamy and delicious. Get side dish. Fast and easy
Provided by barbara lentz @blentz8
Categories Pasta Sides
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente Add the broccoli the last 4 to 5 minutes of cooking. Drain.
- Heat the cream in a skillet with the garlic and shallots. Cook until shallots are tender about 3 minutes. Add cheese and cook until it's melted.
- Pour sauce over broccoli and pasta. Serve
FETTUCCINE WITH GORGONZOLA AND BROCCOLI
Cruciferous broccoli stands up well to the intensely flavored cheese sauce in this pasta dish.
Categories broccoli Fettuccine and with gorgonzola
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Variations: Try the sauce and pasta with asparagus, green beans or just fresh herbs instead of the broccoli.
- Wine Recommendation: Strong-flavored broccoli and Gorgonzola are a challenge to match with wine. A Fiano di Avellino's intense taste can take them on, and its acidity will cut the unctuousness of the sauce.
FETTUCCINE WITH BROCCOLI
Steps:
- In a saute pan, heat oil and saute garlic. Add broccoli and toss together.
- Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.
- Serve immediately garnished with cheese.
- Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.
- Yield: 2 pounds (approximately 10 servings)
PASTA WITH GORGONZOLA AND ARUGULA
The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)
Provided by Mark Bittman
Categories dinner, pastas, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
- Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
- Taste and add seasoning. Dish should take plenty of black pepper. Serve.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams
FETTUCCINE WITH GORGONZOLA AND BROCCOLI
Make and share this Fettuccine With Gorgonzola and Broccoli recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 : Calories 1241.9, Fat 77.2, SaturatedFat 46.4, Cholesterol 331.5, Sodium 1693.6, Carbohydrate 97.2, Fiber 7.6, Sugar 5.4, Protein 39
FETTUCCINE WITH GORGONZOLA SAUCE AND BROCCOLI
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.)
Provided by Manami
Categories One Dish Meal
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 733.8, Fat 49.5, SaturatedFat 30.2, Cholesterol 212.5, Sodium 1108.5, Carbohydrate 48.6, Fiber 0.1, Sugar 0.5, Protein 22.3
FETTUCCINI WITH CREAMY GORGONZOLA SAUCE
Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.
Provided by MsBindy
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettucini according to package directions.
- In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
- Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
- Add freshly ground black pepper.
- When pasta is al dente, drain it and mix it into the sauce.
- Toss well to coat the pasta and serve immediately.
- Pass the grated Parmesan at the table.
BACON, SPINACH & GORGONZOLA PASTA
An indulgent pasta dish that is quick and cheap to make
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
- Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.
Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium
BROCCOLI FETTUCCINE ALFREDO
This versatile side dish is a variation of a recipe I've had for years. Instead of broccoli, you can use green beans, carrots or your family's favorite vegetable. You can even add cubed cooked chicken and turn it into a main dish.-Robin Stevens, Cadiz, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.
Nutrition Facts : Calories 428 calories, Fat 13g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 233mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
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