Taste of Home
White Beans with Rigatoni
TOTAL TIME: Prep: 10 min. Cook: 25 min,
YIELD: 5 servings.
"My husband and I are fans of canned beans...especially when they're combined with pasta," shares Carol Gaus of Itasca, Illinois. "This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing."
Ingredients
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8 ounces rigatoni or large tube pasta
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1/2 cup chopped onion
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1 garlic clove, minced
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1 tablespoon olive oil
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1 package (8 ounces) sliced fresh mushrooms
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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2 tablespoons miced fresh sage
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cups chopped fresh kale
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1/4 cup shredded Parmesan cheese
Directions
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1.
Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender.
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2.
Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.
Nutrition Facts
1-1/2 cups: 319 calories, 6g fat (1g saturated fat), 3mg cholesterol, 537mg sodium, 55g carbohydrate (0 sugars, 8g fiber), 14g protein.
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