The creamy, rich sauce enrobes the fettuccine and broccoli in this dish. It’s delightful. And, perhaps best of all, Creamy Gorgonzola Fettuccine with Broccoli is an easy one-pot pasta.
This week began with a winter wonderland outside. Heavy, thick white snow covered the branches, the cars, everything. It’s pretty, so very pretty. Days later, there’s still deep snow all over. Winter officially begins in a few days, but here in Maine, we’ve had the chilly temperatures, flying snow and bitter wind for months now. I like the snow.
But I especially like seeing my kids enjoy the snow.
When they build forts, have snowball fights, bury each other in the snow and tromp around like explorers in the great unknown, it’s creative fun that’s good for their minds and bodies. Though they are in middle school, active playtime is still important. Perhaps even more so since, at least in our school, middle schoolers don’t get recess time despite research showing its continued importance to their development. Then again, is playtime and breaks from rigorous work ever not important?
After hours of outdoor play in the winter, a comforting, warm, easy dinner is a lovely way to cap off the day. Creamy Gorgonzola Fettuccine with Broccoli One-Pot Pasta is a quick and easy one-pot pasta for dinner with a velvety sauce and so much broccoli. It’s comfort food, through and through.
With this recipe, you combine most of the ingredients in the pot, bring it to a boil and then simmer it, stirring occasionally. Once the pasta is tender, you remove the pot from the heat and stir in the remaining ingredients — heavy cream and gorgonzola cheese, namely — and stir it together. Adjust the seasoning, as desired, and dig in.
It really doesn’t get much easier than that, does it?
When it comes to creamy sauces, thicker noodles are ideal. The sauce coats them in a way that thinner noodles can’t be. And with this sauce, a creamy, rich combination of seasonings like garlic and shallots and herbs like rosemary with a touch of chicken stock and a finishing swirl of heavy cream and gorgonzola cheese, fettuccine is ideal. It’s thicker than linguine and thinner than pappardelle — like the Goldie Locks of this quick and easy one-pot pasta.
This recipe comes from my newest cookbook, One-Pot Pasta, available now.
- 3 cloves garlic, , minced
- 1 shallot, , chopped
- 1 tsp dried rosemary
- 1 tsp kosher salt
- 8 oz fettuccine
- 4 cups fresh chopped broccoli, (including stems)
- ½ cup chicken stock
- 1 ½ cups water
- ½ cup heavy cream
- 1/2 cup crumbled gorgonzola cheese
- In a nonstick pot or Dutch oven, combine the garlic, shallot, rosemary, salt, fettuccine, broccoli, chicken stock and water. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10-12 minutes until the pasta is tender. Stir a few times while cooking.
- Remove from heat. Stir in the heavy cream and gorgonzola cheese.
- Taste and season with additional salt and pepper as needed.
Recipe tip: Frozen broccoli florets can be substituted for fresh broccoli. Do not defrost before adding.