Rigatoni and Bean Delight
Makes 4 servings
1 (8 ounce) package rigatoni
2 (15 ounce) cans cannellini beans
4 fresh tomatoes, chopped
1 (8 ounce) package of fresh mushrooms, sliced
1 clove garlic, minced
2 scallions, chopped
1/2 teaspoon dried basil
1 tablespoon olive oil
1 (6 ounce) can low sodium tomato juice
ground black pepper
Parmesan cheese, grated
1. Cook rigatoni in boiling water until done. Drain, and
set aside.
2. Drain and rinse cannellini beans; set aside.
3. In a large skillet, heat oil over med heat. Sauté
mushrooms, garlic, and scallions with pepper and basil.
4. Add tomatoes, pasta, beans, and tomato juice to skillet.
Bring skillet mixture to a boil. Reduce heat, and simmer
for 15 mins or until mixture is hot. Serve immediately.
Top with grated parmesan cheese.