Here's an Italian-flavored pasta dish that's livened up with red beans and vegetables.
| 4 |
|
ounces uncooked dried rigatoni* |
| 1 |
|
cup LAND O LAKES® Butter with Olive Oil, divided |
| 3 |
|
tablespoons chopped fresh basil leaves** |
| 1/2 |
|
cup sliced green onions |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 2 |
|
cups broccoli florets |
| 1 |
|
medium (1 cup) red bell pepper, cut into 3/4-inch pieces |
| 1 |
|
(15-ounce) can red or black beans, rinsed, drained |
| 1 |
|
(11-ounce) can whole kernel corn with green and red peppers, drained |
| 1/4 |
|
teaspoon salt |
| 1/4 |
|
cup freshly shredded Parmesan cheese, if desired |
Cook rigatoni according to package directions. Drain. Toss pasta with 1 tablespoon Butter with Olive Oil and 1 tablespoon basil. Keep warm.
Meanwhile, melt remaining butter in 12-inch skillet until sizzling; add green onions and garlic. Cook over medium heat, stirring occasionally, until onions are softened (1 to 2 minutes).
Add broccoli and bell pepper. Continue cooking, stirring occasionally, until peppers are crisply tender (3 to 4 minutes). Add remaining basil and all remaining ingredients except Parmesan cheese. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes).
Toss together hot vegetable mixture and hot cooked rigatoni; sprinkle with shredded Parmesan cheese, if desired.
*Substitute 4 ounces of your favorite uncooked dried pasta.
**Substitute 2 teaspoons dried basil leaves.
