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Gorgonzola Rigatoni With Vegetables Recipe

Need a quick and easy midweek meal? Rigatoni with veggies can be ready in 30 minutes.

Prep Time: 10 Mins | Total Time: 30 Mins | Makes: 4

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Ingredients:

3 cups (750 mL) uncooked rigatoni pasta
1 pkg (500 g) Green Giant* VALLEY SELECTIONS* Frozen Cut Broccoli
1 1/2 cups (375 mL) milk
1 tbsp (15 mL) cornstarch
1/2 cup (125 mL) crumbled Gorgonzola cheese(2 oz/56 g)
1/2 cup (125 mL) tomato, chopped
1 can (284 mL) sliced mushrooms, drained
10 pitted ripe olives, cut in half
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Oregano sprigs, if desired

Method:

Cook pasta as directed on package. Add broccoli the last 3 minutes of pasta cook time. Drain well.
In 3-qt (3 L) saucepan, mix milk and cornstarch 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 in tomato, mushrooms, olives, salt and pepper into cheese sauce; heat through. Serve over pasta and broccoli. Garnish with oregano.

Kitchen Tip: Did You know? Gorgonzola cheese proves the old adage that a little goes a long way! Its strong and tangy flavour packs a tasty punch.Substitution: You can use blue cheese or feta cheese for the Gorgonzola.Substitution: You can use penne pasta for the rigatoni.

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1 Serving: Calories 435; ( Calories from Fat 65 ); Total Fat 7g ( Saturated Fat 3g , Trans Fat ncg ); Cholesterol 10mg;Sodium 830mg;Total Carbohydrate 79g ( Dietary Fiber 6g , Sugars ncg ); Protein 20g Percent Daily Value* : Vitamin A 16%; Vitamin C 38%; Calcium 26%; Iron 24%

*Percent Daily Values are based on a 2,000 calorie diet.

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