GORGONZOLA RIGATONI WITH VEGETABLES

Gorgonzola Rigatoni with Vegetables image

Weeknight pasta? Rigatoni with veggies can be ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of 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

Steps:

Cook and drain pasta as directed on package.
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.
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.
Stir broccoli, tomato, mushrooms, olives, salt and pepper into cheese sauce; heat through. Serve over pasta. Garnish with oregano.

Nutrition Facts : Calories 435, Carbohydrate 79 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg