Tuesday, September 15, 2009

Rigatoni with White Beans

I have made this vegetarian dinner twice now and we have had no leftovers either time. It's delicious, healthy, and super easy. At first I wasn't sure how I would feel about the sage in this recipe as I had never used it with pasta. I was pleasantly surprised with it though as it really is quite good. Here's the recipe:

8 oz. rigatoni
1/4 c. chopped onion
1 TBSP olive oil
1 c. fresh mushrooms, chopped
1 can cannellini beans, rinsed and drained
1 can diced tomatoes with Italian seasonings, undrained
1 small jar artichoke hearts, drained and chopped
2 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
3 c. chopped kale
1/2 c. shredded parmesan cheese

1. Cook pasta according to package directions and drain.

2. In a large, deep skillet, heat oil and saute onion and garlic until tender.

3. Add mushrooms and cook an additional 5 min.

4. Stir in beans, tomatoes, artichokes, sage, salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for about 5 min.

5. Stir in the kale. Bring to a boil, cover the pan, and cook until kale is wilted, usually 3-5 min.

6. Two options here: (1) Add the pasta to the mixture; (2) Spoon pasta into bowls and top with bean mixture. Sprinkle with parmesan cheese and serve immediately.



* Recipe adapted from Taste of Home.

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