|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Gorgonzola Rigatoni With Vegetables |
|
Serves: 4 Print this RecipeLOW FAT/LOW CHOLESTEROL PREP: 10 min COOK: 15 min Gorgonzola cheese proves the old adage that a little goes a long way! Its strong and tangy flavor packs a tasty punch without adding a lot of fat and calories. You can also try blue cheese or feta cheese in this recipe. 3 cups uncooked rigatoni pasta (9 ounces) 2 cups broccoli flowerets 1 tablespoon cornstarch 1 (12-ounce) can fat-free evaporated milk 1/2 cup crumbled gorgonzola cheese (2 ounces) 1 small tomato, chopped (1/2 cup) 1 (6-ounce) can 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. While pasta is cooking, place steamer basket in 1/2 inch water in saucepan or skillet (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. 2. Mix cornstarch and milk in 3-quart saucepan. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Stir in Gorgonzola cheese; continue stirring 2 to 3 minutes or until cheese is melted. 3. Stir broccoli, tomato, mushrooms, olives, salt and pepper into cheese sauce; heat through. Serve over pasta. Garnish with oregano. NUTRITION INFORMATION 1 Serving Calories 435 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 10mg Sodium 830mg Carbohydrate 79g (Dietary Fiver 6g) Protein 20g % DAILY VALUE: Vitamin A 16%; Vitamin C 38%; Calcium 26%; Iron 24% DIET EXCHANGES: 4 Starch, 4 Vegetable, 1/2 Fat. From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Easy Mac'n Cheese Roasted Red Pepper Mostaccioli Portabella Gemelli Mediterranean Couscous Vegetable Manicotti Mushroom & Mozzarella Risotto Steamed Chinese Vegetables With Brown Rice Indian Lentils & Rice Polenta Squares With Tomato-Basil Sauce Creamy Quinoa Primavera Mushroom-Curry Bulgur Cheesy Soy Burgers Layered Enchilada Bake Vegetarian Shepherd's Pie Mexican Black Beans With Cilantro-Chili Sour Cream Greek Salad Toss Quick Veggie Pizza Pesto-Pepper Pizza Three-Pepper Stir-Fry Provolone Eggplant with Chunky Tomato Vinaigrette Smashed Potato Soup LOW-FAT COOKING 101: SIMPLE STEAMING METHODS GRAIN'S GOODNESS SUPER SOY BEANS HAVE BENEFITS LOW-FAT COOKING 101: CREAMY SOUPS WITHOUT CREAM |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
