White Beans with Rigatoni Recipe

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White Beans with Rigatoni Recipe
White Beans with Rigatoni Recipe photo by Taste of Home
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White Beans with Rigatoni Recipe

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"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."
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min,
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min,

Ingredients

  • 8 ounces rigatoni or large tube pasta
  • 1/2 cup chopped onion
  • 1 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 package (8 ounces) sliced fresh mushrooms
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons miced fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped kale
  • 1/4 cup shredded Parmesan cheese

Directions

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.
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. Yield: 5 servings.
Originally published as White Beans With Rigatoni in Light & Tasty October/November 2004, p45

Nutritional Facts

1-1/2 cups: 319 calories, 6g fat (1g saturated fat), 3mg cholesterol, 537mg sodium, 55g carbohydrate (0 sugars, 8g fiber), 14g protein.

  • 8 ounces rigatoni or large tube pasta
  • 1/2 cup chopped onion
  • 1 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 package (8 ounces) sliced fresh mushrooms
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons miced fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped kale
  • 1/4 cup shredded Parmesan cheese
  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.
  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. Yield: 5 servings.
Originally published as White Beans With Rigatoni in Light & Tasty October/November 2004, p45

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Reviews forWhite Beans with Rigatoni

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MY REVIEW
PennyGraham User ID: 4262767 216569
Reviewed Jan. 1, 2015

"I've made this recipe several times. I use my home-canned tomatoes and frozen kale from my garden - Since the kale is being cooked, the frozen greens work fine."

MY REVIEW
Mrs_T User ID: 941931 150980
Reviewed May. 21, 2013

"I would definitely make this again. It was a nice hearty meatless meal with excellent flavor. About the only things I changed were to use gluten-free pasta (I used brown rice rotini) and to use more kale than the recipe called for. I think I used about 4 cups, and even more kale wouldn't hurt. I didn't have fresh sage, so used dry instead, but only two teaspoons."

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