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Nutrition info - Recipes

Vegetable Rigatoni

Make it a meatless Monday -- or any day! -- with this veggie-packed rigatoni dish. Prepared with broccoli, peppers, beans, corn and more, it has so many great ingredients you won't even miss the meat. Veg out tonight. 


Vegetable Rigatoni

Ingredients

For 3 people

  • 1/2 cup(s) uncooked dried rigatoni
  • 4 tablespoon(s) butter
  • 3 tablespoon(s) chopped fresh basil leaves
  • 1/2 cup(s) sliced green onions
  • 1 teaspoon(s) finely chopped fresh garlic
  • 2 cup(s) broccoli florets
  • 1 medium (1cup) red pepper, cut into 3/4-inch pieces
  • 1 (15-oz.) can red or black beans, rinsed, and drained
  • 1 (11-oz.) can whole kernel corn with green and red peppers, drained
  • 1/4 teaspoon(s) salt
  • 1/4 cup(s) freshly grated Parmesan cheese

Directions

Cook rigatoni according to package directions and drain. Toss pasta with 1 tbsp. butter and 1 tbsp. basil. Keep warm. Meanwhile, melt remaining butter in 10-inch skillet until sizzling; add green onions and garlic. Cook over medium heat, stirring occasionally, until onions are softened (1 to 2 minutes). Add broccoli and red pepper. Continue cooking, stirring occasionally, until peppers are crisply tender (3 to 4 minutes). Add remaining basil and all remaining ingredients except Parmesan cheese. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Toss together hot vegetable mixture and hot cooked rigatoni; sprinkle with Parmesan cheese.

Nutrition facts

  • Kcal: 406.89 kcal
  • Fibers (g): 10.05g
  • Sodium (mg): 812.39mg
  • Carbs: 45.48g
  • Fat: 19.88g
  • Saturated fat (g): 11.4g
  • Proteins: 16.25g