- saucepan, melt butter; stir in cream and wine. Bring to a gentle
- boil; cook for 10-12 minutes or until slightly thickened.
- Drain rigatoni; place in a large bowl. Add cream sauce, vegetables
- and walnuts; toss to coat. Sprinkle with cheese. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups (calculated without Parmesan cheese) equals 626 calories, 42 g fat (19 g saturated fat), 97 mg cholesterol, 518 mg sodium, 55 g carbohydrate, 6 g fiber, 10 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.