Gorgonzola Rigatoni with Vegetables

 

3

cups uncooked rigatoni pasta (9 ounces)

2

cups broccoli florets

1

tablespoon cornstarch

1

can (12 ounces) evaporated fat-free milk

1/2

cup crumbled Gorgonzola cheese (2 ounces)

1

small tomato, chopped (1/2 cup)

1

jar (6 ounces) Green Giant® sliced mushrooms, drained

10

pitted ripe olives, cut in half

1/2

teaspoon salt

1/4

teaspoon pepper

Oregano sprigs, if desired

• 1 Cook and drain pasta as directed on package.
• 2 Meanwhile, in saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place broccoli in basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam about 3 minutes or until crisp-tender.
• 3 In 3-quart saucepan, mix cornstarch and milk using wire whisk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Stir in cheese; continue stirring 2 to 3 minutes or until cheese is melted.
• 4 Stir broccoli, tomato, mushrooms, olives, salt and pepper into cheese sauce; heat through. Serve over pasta. Garnish with oregano.