WHITE BEANS WITH RIGATONI

White Beans with Rigatoni image

"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

Time 35m

Yield 5 servings.

Number Of Ingredients 12

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) 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

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.