Tortiglioni with Black Beans and Tomatoes |
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Prep Time: 12 Minutes Cook Time: 27 Minutes |
Ready In: 39 Minutes Servings: 4 |
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Who needs meat when pasta, black beans, and fresh Parmesan come together in this quick skillet supper? Ingredients:
2 1/4 cups (about 6 ounces) uncooked tortiglioni (elbow springs) |
1 tablespoon olive oil |
1 (8-ounce) package pre-sliced mushrooms |
1 (14.5-ounce) can diced tomatoes, un-drained |
1 cup canned black beans, rinsed and drained |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. Heat oil in a nonstick skillet over medium- high heat. Add mushrooms; cook 4 minutes or until lightly browned, stirring frequently. Add tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Serve over pasta. Sprinkle with Parmesan cheese.
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