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
Preparation
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.
