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Pasta Primavera with Gorgonzola Cheese




Source of Recipe


Betty Crocker’s Easy Low-Fat Cooking


Recipe Introduction


Gorgonzola has a wonderful strong flavor so you need only a bit to add richness to this fresh pasta.


List of Ingredients




8 oz. uncooked rigatoni pasta
2 cups broccoli flowerets
1 tbsp. cornstarch
12 oz. evaporated skimmed milk
2 oz. crumbled Gorgonzolla cheese
1/2 cup chopped tomato
6 oz. sliced mushrooms, drained
10 pitted ripe olives, cut in half
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. grated Parmesan cheese


Recipe



1. Cook and drain pasta as directed on package. While pasta is cooking, place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket). Place broccoli in basket. Cover tightly and heat to boiling; reduce heat. Steam about 3 minutes or until crisp-tender.

2. Mix cornstarch and milk in 3-quart saucepan. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Stir in Gorgonzola cheese; continue stirring 5-10 minutes or until cheese is melted. Stir in broccoli, tomato, mushrooms, olives, salt and pepper; heat through. Serve over pasta. Sprinkle with Parmesan cheese. Makes 4 servings