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       Volume I - January 8, 2010

Gorgonzola Rigatoni with Vegetables

Serves: 4


  Download this recipe.


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.

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.

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