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.
Ingredients
- 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
Instructions
- 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
Calories: 1220.67kcalCarbohydrates: 136.45gProtein: 48.74gFat: 59.63gSaturated Fat: 34.21gCholesterol: 142.12mgSodium: 2437.18mgFiber: 30.16gSugar: 31.07g
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