Fagioli Pasta

Enjoy Italian-style "beany" dinner tonight - pasta cooked with vegetables and Progresso® cannellini beans over a stovetop in just 30 minutes!

  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4

Ingredients

8
oz. (3 cups) uncooked rigatoni (pasta tubes with ridges)
2
tablespoons olive oil
1/2
cup chopped onion
1
large carrot, finely chopped (1 cup)
1
garlic clove, minced
1
(15-oz.) can Progresso™ Cannellini Beans, drained, rinsed
1
(14.5-oz.) can diced tomatoes, undrained
1
tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2
teaspoon salt
Dash pepper
  • 1 Cook rigatoni to desired doneness as directed on package. Drain.
  • 2 Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion, carrot and garlic; cook 5 to 6 minutes or until tender, stirring occasionally.
  • 3 Add all remaining ingredients except rigatoni. Reduce heat to medium-low; simmer 5 minutes or until thoroughly heated. Serve over rigatoni.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    620mg
    620%;
    Total Carbohydrate
    69g
    69%
    (Dietary Fiber
    8g
    8%
      Sugars
    7g
    7%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    170%;
    Vitamin C
    20%;
    Calcium
    10%;
    Iron
    25%;
    Exchanges:
    4 Starch; 1/2 Fruit; 4 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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