Weeknight pasta? Rigatoni with veggies can be ready in less than 30 minutes.
Gorgonzola Rigatoni with Vegetables
- Prep Time 10 min
- Total 25 min
- Servings 4
- Ingredients 11
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
Instructions
-
Step1Cook and drain pasta as directed on package.
-
Step2Meanwhile, 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.
-
Step3In 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.
-
Step4Stir broccoli, tomato, mushrooms, olives, salt and pepper into cheese sauce; heat through. Serve over pasta. Garnish with oregano.
Nutrition
435
Calories
7g
Total Fat
20g
Protein
79g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 435
- Calories from Fat
- 65
- 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;Tips from the Betty Crocker Kitchens
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