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Gorgonzola Rigatoni with Vegetables

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Gorgonzola Rigatoni with Vegetables
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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Weeknight pasta? Rigatoni with veggies can be ready in less than 30 minutes.

Ingredients

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) sliced mushrooms, drained
10
pitted ripe olives, cut in half
1/2
teaspoon salt
1/4
teaspoon pepper
Oregano sprigs, if desired

Directions

  • 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.
Tips  

Gorgonzola cheese proves the old adage that a little goes a long way! Its strong and tangy flavor packs a tasty punch.

You can use blue cheese or feta cheese for the Gorgonzola.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435
(
Calories from Fat
65
)
Daily Value
Total Fat
7g
0%
(
Saturated Fat
3g
0%
)
Cholesterol
10mg
0%
Sodium
830mg
0%
Total Carbohydrate
79g
0%
(
Dietary Fiber
6g
0%
)
Protein
20g
Daily Value*:
Vitamin A
16%
16%
Vitamin C
38%
38%
Calcium
26%
26%
Iron
24%
24%
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.
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