Rigatoni with Vegetables and Gorgonzola

In a large pot or pan, bring the water to a boil over high heat (about 15 minutes)

Season with salt

Add the vegetable mix and cook for about 5 minutes

Add the rigatoni in batches and cook until al dente (approximately 9 minutes)

While the pasta is cooking, blend the cheese and cream in a processor until smooth (about 30 seconds)

Hold back

Drain the cooked pasta and vegetables in a colander and transfer to a serving dish

Add the reserved cream and mix carefully

Serve immediately

437 calories per portion