Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Broccoli Blue Cheese Fettuccine
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- #54649
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 bunch broccoli, tough stems removed broken into florets
1/2 cup butter
4 cloves garlic, chopped
2 large green onions, finely chopped
1/2 cup heavy or whipping cream
1/4 pound blue cheese, crumbled
1/4 cup freshly grated Parmesan cheese
3/4 pound fresh fettuccine, cooked
salt
lots of freshly ground black pepper
directions
Steam broccoli until just tender, then chop.
Melt butter in a large skillet. Add garlic, green onions and broccoli; saute for three minutes. Stir in cream, salt and pepper and cook at a gentle boil until sauce thickens slightly.
Toss sauce with hot pasta in a serving bowl. Add the cheese and toss to distribute evenly. Add Parmesan cheese and toss again. Serve immediately, with extra grated cheese and pepper on the side.
added by
ChefR
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 25, 2006
Another winner! The blue cheese flavor was not overpowering. We used fat free half and half in place of the heavy cream. Easily turn this into a main dish by adding a protein like diced turkey or chicken to it.