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. ---------------------------------------------------------------------------
Nutrition
Ingredients
