INGREDIENTS
8
oz. (3 1/4 cups) uncooked rigatoni (pasta tubes with ridges)
1
(14 1/2-oz.) can diced tomatoes with Italian-style herbs, undrained
1
(15 1/2-oz.) can great northern beans, drained, rinsed
2
tablespoons thinly sliced fresh sage leaves or 1 teaspoon dried sage leaves
1/4
teaspoon crushed red pepper flakes
6
cups thinly sliced fresh spinach leaves
DIRECTIONS
1
Cook rigatoni to desired doneness as directed on package. Drain; cover to keep warm.
2
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add oil; heat over medium-high heat until hot. Add onion and garlic; cook 3 to 4 minutes or until onion begins to brown, stirring frequently.
3
Stir in tomatoes; simmer 2 minutes. Stir in beans, sage and red pepper flakes; cook until thoroughly heated. Add spinach; mix well. Serve tomato mixture over rigatoni.
High Altitude (3500-6500 ft)
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