Recipe for Fettuccine with Gorgonzola and Broccoli


The freshest meals are always better than overly processed ones as the former most likely carry more nutrients and higher amounts of biotin. Fruits and vegetables are also rich in biotin and other vitamins. Among the many vegetables available for eating, cabbage and broccoli offer some of the highest biotin volumes.

Though vegetables and fruits may not offer as much protein as eggs, they provide other health benefits that our body needs, such as zinc, calcium, and other vitamins. As you’ll find below, I have outlined a recipe your children can enjoy at lunch that isn’t only incredibly delicious but also super healthy. Broccoli contains high amounts of calcium, but not too many children are fond of eating the little greens. When you put this recipe for lunch, you can bet that your children will start to enjoy loving their veggies.

Fettuccine with Gorgonzola and Broccoli 

Time: Around 40 minutes


  • 1 cup canned low chicken broth
  • 1/2 cup of dry white cooking wine
  • 1/2 pound of Gorgonzola cheese, crumbled
  • 2 cups of heavy cream
  • 3 Tbsp. of unsalted butter
  • 1 tsp salt
  • 1/2 Tbsp of freshly ground black pepper
  • 3 stalks of broccoli (stems removed and cut small)
  • 1 pack of fettuccine pasta
  • 1/2 cup grated Parmesan cheese 
  • 3 Tbsp. fresh chopped parsley


  1. In a stainless-steel pot, mix wine and broth and bring the mixture to a boil over medium heat.
  2. Boil until decreased to just about 2/3 of a cup. This will take around seven minutes.
  3. Lower heat and add in the butter, cream, and Gorgonzola to the mix.
  4. Continue stirring and simmer until cheese melts, and the mixture is thicker.
  5. Add pepper, salt then remove from heat. 
  6. In another pot, cook pasta with salt and water until almost done.
  7. Time to add broccoli florets to the pasta in the pot.
  8. Boil broccoli with pasta until cooked throughout.
  9. Drain the broccoli and pasta in the sink
  10. Spoon your broccoli and pasta into the Gorgonzola cream sauce

To serve, spoon the dish into bowls and garnish with Parmesan cheese and parsley.

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