Spicy Rigatoni, Beans and Greens

This meatless skillet dinner has it all- pasta, beans and spinach cooked in a quick meal that’s ready in 30 minutes.

  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 4

Ingredients

8
oz. (3 1/4 cups) uncooked rigatoni (pasta tubes with ridges)
1
teaspoon olive oil
1
medium onion, sliced
3
garlic cloves, minced
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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    460mg
    460%;
    Total Carbohydrate
    70g
    70%
    (Dietary Fiber
    10g
    10%
      Sugars
    6g
    6%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    120%;
    Vitamin C
    45%;
    Calcium
    20%;
    Iron
    40%;
    Exchanges:
    4 Starch; 4 Other Carbohydrate; 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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