White Beans with Rigatoni |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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My husband and I are fans of canned beans...especially when they're combined with pasta, shares Carol Gaus of Itasca, Illinois. This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing. Ingredients:
8 ounces rigatoni or large tube pasta |
1/2 cup chopped onion |
1 garlic clove, minced |
1 tablespoon olive oil |
1 package (8 ounces) sliced fresh mushrooms |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 tablespoons miced fresh sage |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups chopped fresh kale |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender.
2. Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese. Yield: 5 servings.
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