Red-Bean & Vegetable Rigatoni

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Red-Bean & Vegetable Rigatoni

 

4 ounces uncooked dried rigatoni

4 tablespoons butter

3 tablespoons chopped fresh basil leaves

1/2 cup sliced green onions

1 teaspoon finely chopped fresh garlic

2 cups broccoli florets

1 medium, 1 cup red pepper, cut into 3/4-inch pieces

1 15-ounce can red or black beans, rinsed, drained

1 11-ounce can whole kernal corn with green and red peppers, drained

1/4 teaspoon salt

1/4 cup freshly grated Parmesan cheese, if desired

 

Cook rigatoni according to package directions. Drain. Toss pasta with 1

tablespoon butter and 1 tablespoon 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, if desired.

Makes 6 servings.

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Char Haz

charrem

 

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