Pasta with Vegetables and Gorgonzola

Name: Pasta with Vegetables and Gorgonzola
Total time: 30 min
Yield: 4
Ingredients: 2.5 liters of water; 1 tablespoon of salt; 1 package of frozen mixed vegetables (350g); 250g of rigatone; 120g of gorgonzola cheese; 1 1/2 cups heavy cream (360g)

1
2.5 liters of water
2
1 tablespoon of salt
3
1 package of frozen mixed vegetables (350g)
4
250g of rigatone
5
120g of gorgonzola cheese
6
1 1/2 cups heavy cream (360g)

Ingredients

1
2.5 liters of water
2
1 tablespoon of salt
3
1 package of frozen mixed vegetables (350g)
4
250g of rigatone
5
120g of gorgonzola cheese
6
1 1/2 cups heavy cream (360g)

Directions

1
Fry 2.5 liters of water in a large pot or kettle over high heat for about 15 minutes
2
Season with salt
3
Add the package of frozen mixed vegetables and cook for about 5 minutes
4
Add the rigatone pasta, stirring to prevent sticking, and cook until al dente (about 9 minutes)
5
While the pasta is cooking, blend the gorgonzola cheese and heavy cream in a food processor until smooth (about 30 seconds)
6
Hold back
7
Drain the pasta with vegetables in a colander and transfer it to a serving dish
8
Add the reserved cream mixture and stir carefully
9
Serve immediately
10
437 calories per serving