Directions:
- Cook rigatoni in boiling water until al dente. Drain, and set aside.
- Drain and rinse cannellini beans; set aside.
- In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, and scallions with pepper and basil.
- Add tomatoes, pasta, beans, and tomato juice to skillet. Bring skillet mixture to a boil. Reduce heat, and simmer for 15 minutes or until mixture is hot. Serve immediately. Top with grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.94 Kcal (372 kJ) | ||
| Calories from fat | 38.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 63.99mg | 3% | |
| Potassium | 449.56mg | 10% | |
| Total Carbs | 10.3g | 3% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 19mg | 32% | |
| Iron | 2.7mg | 15% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 44.83 Kcal (188 kJ) | ||
| Calories from fat | 19.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 7% | |
|---|---|---|---|
| Cholesterol | 1.11mg | 1% | |
| Sodium | 32.26mg | 3% | |
| Potassium | 226.63mg | 10% | |
| Total Carbs | 5.19g | 3% | |
| Sugars | 2.63g | 21% | |
| Dietary Fiber | 1.04g | 8% | |
| Protein | 2.41g | 10% | |
| Vitamin C | 9.6mg | 32% | |
| Iron | 1.3mg | 15% | |
| Calcium | 25mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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