WHITE BEANS WITH RIGATONI
"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."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- 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., 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.
Nutrition Facts : Calories 319 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 537mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein.
RIGATONI WITH WHITE BEANS AND TOMATOES
Make and share this Rigatoni With White Beans and Tomatoes recipe from Food.com.
Provided by Abbs lt3
Time 13h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak the beans in cold water to cover for about 12 hours. Drain the beans and transfer them to a heavy saucepan. Add water to cover about 1 inch and bring to a boil over medium heat. Reduce heat to low and simmer very gently until the beans are tender and most of the liquid has been absorbed, about 1 1/2 hours.
- When the beans have been cooking about 1 hour, in a large, wide, shallow saucepan heat the olive oil over low heat. Add garlic and sage leaves and sauté, stirring frequently until the garlic is translucent, about 2 minutes. Add the tomatoes and season to taste with salt and pepper. Simmer for about 20 minutes. Add the beans, cover the pand with the lid slightly ajar and simmer for 15 minutes.
- Meanwhile, in a large pot, bring 5 qt salted water to a boil. Add the rigatoni to the boiling water and cook until barely al dente. Drain the pasta and transfer it to the saucepan containing the beans.
- Raise the heat to medium and stir well t coat the pasta, about 1 minute. Arrange the pasta on a warm platter and serve at once.
Nutrition Facts : Calories 532.6, Fat 17.3, SaturatedFat 2.8, Cholesterol 63.8, Sodium 28.6, Carbohydrate 76.7, Fiber 11.3, Sugar 4.6, Protein 18.9
TUSCAN RIGATONI & WHITE BEANS
I've had this recipe quite some time and always meant to try it. The ingredients appeal to me. If you try it first, let me know what you think.
Provided by bert2421
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook& drain pasta.
- Cook onion and sausage over med-high heat 2-3 minutes until onion is tender.
- Gently stir in pasta and remaining ingredients except cheese.
- Cook 3-5 minutes or until hot.
- Sprinkle each serving with cheese.
RIGATONI WITH WHITE BEANS AND TOMATOES
Make and share this Rigatoni with White Beans and Tomatoes recipe from Food.com.
Provided by tamibic
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak the beans overnight.
- cook beans for 1 1/2 hours until most of the liquid is obsorbed.
- I large shallow pan heat oil and cook garlic 2 minutes, add tomatoes and basil and season with salt and pepper to taste and add beans.
- Cover and simmer 20 minutes.
- Meanwhile cook pasta, drain and add to tomato/bean mixture-- toss to coat.
Nutrition Facts : Calories 473.1, Fat 17.2, SaturatedFat 2.8, Cholesterol 63.8, Sodium 23.2, Carbohydrate 66.1, Fiber 5.6, Sugar 4, Protein 14.7
RIGATONI WITH ROASTED TOMATOES AND BEANS
A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.
Provided by MsEarlene
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
- Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
- Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
- At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 66.3 g, Cholesterol 11.4 mg, Fat 11.1 g, Fiber 7.5 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 647.1 mg, Sugar 2.2 g
RIGATONI AND TOMATOES
Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 6
Number Of Ingredients 11
Steps:
- Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg
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