Red Bean & Vegetable Rigatoni

Red Bean & Vegetable Rigatoni
24
2 Reviews
Here's an Italian-flavored pasta dish that's livened up with red beans and vegetables.
25 min
Prep Time
25 min
Total Time
6 servings

Ingredients

4 ounces
uncooked dried rigatoni*
1/4 cup
Land O Lakes® Butter with Olive Oil & Sea Salt
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
 
*Substitute 4 ounces of your favorite uncooked dried pasta.

**Substitute 2 teaspoons dried basil leaves.

Directions

  1. Cook rigatoni according to package directions. Drain. Toss pasta with 1 tablespoon Butter with Olive Oil and 1 tablespoon basil. Keep warm.
  2. 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.
  3. 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.
  4. Toss together hot vegetable mixture and hot cooked rigatoni; sprinkle with shredded Parmesan cheese, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
250
Cholesterol
15mg
Carbohydrates
36g
Protein
9g
Fat
9g
Sodium
790mg
Dietary Fiber
7g

Recipe Comments and Reviews

Rating

The vegetables in this recipe are what originally attracted me to it and the combination did not fail. My only critique was that even though I *love* butter, I didn't feel like it added to the overall flavor as much as I had hoped. As another reviewer stated, it was a little bland. I ended up adding additional salt and pepper, but I'm wondering if there's an addition that can provide a bit more flavor without detracting from the taste of the fresh veggies. Perhaps next time I'll add some lemon juice and see how that goes. Definitely a recipe to make again!

Posted June 21, 2011 by Anne K.

Rating

This was so good it has become a regular star on our dinner table. My kids love this. It was a little bland for our tastes so I added Frank's Hot Sauce, chili powder and cumin. Sometimes I will substitute frozen peas for the frozen broccoli.

Posted July 19, 2009 by Maureen

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