Gorgonzola Rigatoni With Vegetables

Serves: 4
Total Calories: 551


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.

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.

Nutritional Facts:

Serves: 4
Total Calories: 551
Calories from Fat: 110

This Gorgonzola Rigatoni With Vegetables recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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