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.
Calories 435 (Calories from Fat 65)
Fat 7g (Saturated 3g)
Carbohydrate 79g (Dietary Fiver 6g)
% 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 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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