Rigatoni with Creamy Gorgonzola


  • 24

Ingredients You Need

  • 3 lb. rigatoni pasta, uncooked

  • 18 cloves garlic, minced

  • 3/4 cup butter

  • 6 tablespoons flour

  • 1-3/4 quarts (9 cups) whole milk or half and half

  • 1 tablespoon salt

  • 1-1/2 teaspoons freshly ground black pepper

  • 2-1/4 quarts (9 cups) Lindsay® California Black Olives or Lindsay® Kalamata Olives, drained, cut into halves or quarters

  • 1-1/2 lbs. (6 cups) crumbled gorgonzola cheese

  • 1-1/2 cups chopped fresh basil or Italian parsley


Cooking Directions

  1. Cook pasta according to package directions.

  2. Meanwhile, cook garlic in butter in a large sauté pan over medium heat 2 minutes.

  3. Add flour; sauté 1 minute.

  4. Stir in milk, salt and pepper.

  5. Bring to a simmer stirring occasionally. Simmer, stirring frequently, until sauce is slightly thickened.

  6. Stir olives into sauce; heat through. Stir in cheese just until melted.

  7. Drain pasta; toss with sauce and top with basil.


Nutrition

  • Calories489
  • Fat25g
  • Protein17g
  • Cholesterol59mg
  • Total Carbs52g
  • Fiber4g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.