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White Beans with Rigatoni

By: Carol Gaus

"'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.'"

Rate/Review | Read Reviews (24)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

8 ounces rigatoni or large tube pasta
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons minced fresh sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped kale
1/4 cup shredded Parmesan cheese

Directions

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.

Footnotes

Nutritional Analysis: One serving (1-1/2 cups) equals 319 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 537 mg sodium, 55 g carbohydrate, 8 g fiber, 14 g protein.