Red Bean & Vegetable Rigatoni
Here's an Italian-flavored pasta dish that's livened up with red beans and vegetables.
4 ounces uncooked dried rigatoni*
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, 1-2 minutes or until onions are softened.
Add broccoli and bell pepper. Continue cooking, stirring occasionally, 3-4 minutes or until peppers are crisply tender. Add remaining basil and all remaining ingredients except Parmesan cheese. Continue cooking, stirring occasionally, 2-3 minutes or until heated through.
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.
Nutrition Facts (1 serving)
Dietary Fiber: 7g
Recipe #11806©2001Land O'Lakes, Inc.