Rigatoni with Gorgonzola
- 1 of 1 Bring a large pot of salted water to a boil. Add 1 lb rigatoni and cook 12 to 14 minutes. Drain, reserving 1 cup pasta water. Return rigatoni to pot. In a medium saucepan, whisk 1 pkg (8 oz) cream cheese with reserved pasta water, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp ground nutmeg. Cook over medium until smooth, about 3 minutes, then stir in 1 cup (4 oz) crumbled Gorgonzola cheese and 1 cup thawed frozen peas. Heat through. Toss with rigatoni along with 1/2 cup (2 oz) crumbled Gorgonzola. Top with 1/3 cup toasted chopped walnuts.
Servings Per Recipe: 12
Per Serving: 32 g carb., 13 g Fat, total, 283 kcal cal., 343 mg sodium, 10 g pro., 2 g fiber