Gorgonzola Rigatoni with Vegetables

Gorgonzola Rigatoni with Vegetables

Weeknight pasta? Rigatoni with veggies can be ready in less than 30 minutes.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know
Gorgonzola cheese proves the old adage that a little goes a long way! Its strong and tangy flavor packs a tasty punch.
Substitution
You can use blue cheese or feta cheese for the Gorgonzola.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 435
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 830mg;
  • Total Carbohydrate 79g
    • (Dietary Fiber 6g,
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 4 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.