Fettuccine With Gorgonzola Sauce and Broccoli

• 34 cup canned low sodium vegetable broth
• 12 cup dry white wine
• 12 lb gorgonzola (or less if you choose) or 12 lb other blue cheese, crumbled (or less if you choose)
• 2 cups heavy cream
• 3 tablespoons butter
• 1 -2 teaspoon garlic powder (optional)
• 1 -2 teaspoon onion powder (optional)
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• crushed red pepper flakes (a pinch or two)
• 1 lb fettuccine pasta
• 5 cups broccoli florets
• 13 cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• black olives, sliced for garnish (optional)
• toasted slivered almonds, for garnish (optional)

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.

vegetable broth, white wine, gorgonzola, heavy cream, butter, garlic, onion, salt, ground black pepper, red pepper, pasta, broccoli florets, parmesan cheese, parsley, black olives, almonds

Taken from www.food.com/recipe/fettuccine-with-gorgonzola-sauce-and-broccoli-164345 (may not work)