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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. A simple salad is all you need to make a complete meal. Ingredients:
1 (8 ounce) package rigatoni pasta |
2 (15 ounce) cans cannellini beans |
4 tomatoes, chopped |
8 ounces fresh mushrooms, sliced |
1 clove garlic, minced |
2 green onions, chopped |
1/2 teaspoon dried basil |
1 tablespoon olive oil |
3/4 cup tomato juice |
ground black pepper to taste |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook rigatoni in boiling water until al dente. Drain, and set aside.
2. Drain and rinse cannellini beans; set aside.
3. In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, and scallions with pepper and basil.
4. 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.
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