Gorgonzola Rigatoni with Vegetables

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


4 servings


3 cups uncooked rigatoni pasta (9 ounces)
2 cups broccoli florets
1 tablespoon cornstarch
1 (12 ounce) can evaporated fat-free milk
1/2 cup crumbled Gorgonzola cheese (2 ounces)
1 small tomato, chopped (1/2 cup)
1 (6 ounce) jar sliced mushrooms, drained
10 pitted ripe olives, cut in half
1/2 teaspoon salt
1/4 teaspoon pepper
oregano sprigs, if desired


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.

Estimated Time

Preparation Time: 10 minutes
Total Time: 25 minutes

Additional Information

Gorgonzola cheese proves the old adage that a little goes a long way! Its strong and tangy flavor packs a tasty punch.

You can use blue cheese or feta cheese for the Gorgonzola.

Nutritional Information

Amount per serving: Calories 435 (Calories from Fat 65), Total Fat 7 g (Saturated Fat 3 g), Cholesterol 10 mg; Sodium 830 mg; Total Carbohydrate 79 g (Dietary Fiber 6 g), Protein 20 g; Exchanges: 4 Starch; 4 Vegetable; 1/2 Fat;

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