Best Gorgonzola Pasta With Broccoli Recipes

GORGONZOLA PASTA WITH BROCCOLI

Gorgonzola Pasta with Broccoli image

So creamy and delicious. Get side dish. Fast and easy

Provided by barbara lentz @blentz8

Number Of Ingredients 6

Ingredients

8 ounce(s) angel hair pasta
1 cup(s) heavy cream
4 clove(s) garlic minced
2 - shallots chopped
1 cup(s) crumbled gorgonzola cheese
3 cup(s) broccoli florets cut into small pieces

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

PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE

Penne With Chicken and Broccoli in Gorgonzola Cream Sauce image

Make and share this Penne With Chicken and Broccoli in Gorgonzola Cream Sauce recipe from Food.com.

Provided by JessHinkson

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups broccoli florets
1/4 cup butter
2 skinless chicken breasts, cut into strips
3 garlic cloves, minced
2 1/2 cups dry penne pasta
1/3 cup dry white wine
1 cup heavy cream
4 ounces gorgonzola, diced (rind removed)
1 tablespoon flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 tablespoons parmesan cheese

Steps:

Cook pasta according to instructions until al dente.
While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
Plunge broccoli in ice water to shock and retain slight bite. Set aside.
Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
Add the broccoli, drained pasta, and Gorgonzola.
Taste and adjust seasonings.
Serve with freshly grated Parmesan.
Enjoy with a nice glass of white wine by the fire!

Nutrition Facts : Calories 830, Fat 46.1, SaturatedFat 27.8, Cholesterol 206.1, Sodium 1102.1, Carbohydrate 59.3, Fiber 7.4, Sugar 0.5, Protein 42.9

FARFALLE WITH BROCCOLI

Farfalle with Broccoli image

Provided by Giada De Laurentiis

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

PENNE GORGONZOLA WITH CHICKEN

Penne Gorgonzola with Chicken image

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.

GORGONZOLA NOTTA PASTA WITH BROCCOLI RECIPE - (4.8/5)

Gorgonzola Notta Pasta with Broccoli Recipe - (4.8/5) image

Provided by craftsks1

Number Of Ingredients 11

Ingredients

1/2 box {1/2 lb} Nortta Pasta
1 cup heavy cream
4 large cloves garlic,
finely minced
1 small onion or large
shallot, finely minced
1/2 teaspoon salt
1 cup crumbled
Gorgonzola cheese
5 cups broccoli crowns,
broken into bite size pieces

Steps:

1. Bring a large pot of salted water to a boil while making sauce. 2. Pour the cream into a medium size skillet with garlic, onions and salt. Bring to a boil and reduce heat. Simmer for 5 minutes or until the garlic and onions are tender. 3. Add the crumbled Gorgonzola. Stir to melt. 4. Meanwhile, boil the Notta Pasta 6 minutes, adding the broccoli for the last two minutes. Watch cooking time carefully, pasta should be firm but tender. 5. DRAIN the Notta Pasta and broccoli. Toss with the sauce. Enjoy!