This vegetarian pasta recipe has the quickest, easiest, creamiest and HEALTHIEST gorgonzola sauce ever. You would never even know how low fat it is. Using fat free evaporated milk and cornstarch creates a creamy sauce that comes together without butter and without a long, slow thickening process. Since gorgonzola is such a strong cheese, using a little bit adds a LOT of flavor. This amount of sauce is perfect for adding some creamy cheesiness to the whole wheat rigatoni and Italian vegetables. This meal also comes together quickly because the veggies don’t require a lot of prep.
9 oz whole wheat rigatoni pasta
1 12-oz can evaporated fat free milk
1 Tbsp cornstarch
2/3 cup crumbled gorgonzola cheese (3 oz)
1/2 tsp salt
1/4 tsp pepper
1/2 lb broccoli florets (about 3 cups)
1 cup small cherry or grape tomatoes (sliced in half if desired)
1/2 cup large whole pitted olives, sliced in half (about 12)
1 6-oz can sliced mushrooms, drained
RIGATONI: Cook the pasta according to pasta directions.
SAUCE: While pasta is cooking, prepare the sauce. Mix cornstarch and milk in a large sauce pan. Over medium high heat, bring to a boil, stirring frequently. Turn the heat down to low and stir in the cheese, salt, and pepper. Stir occasionally for a few minutes until the cheese is melted.
BROCCOLI: While the cheese is melting, place the broccoli florets in a microwave safe bowl with about 1/4 cup water in the bottom. Cover the bowl with syran wrap or some other cover and microwave for about 3 minutes or until the broccoli is bright green, but still crisp-tender.
COMBINE: Stir the pasta, broccoli, tomatoes, olives, and mushrooms into the sauce. Serve when everything is hot.
Adapted from Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today pg 124.