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
- 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.
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NUTRITION
INFORMATION
Servings
Per Recipe: 4
Amount Per
Serving
Calories: 539
Total Fat: 6.7g
Cholesterol: 2mg
Sodium: 239mg
Total Carbs: 97.8g
Dietary Fiber: 14.5g
Protein: 27g
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