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Gorgonzola Rigatoni with Vegetables

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By Betty Crocker Kitchens
Updated May 19, 2005
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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
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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

  • Step 
    1
    Cook and drain pasta as directed on package.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    In 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.
  • Step 
    4
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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