Spicy Rigatoni, Beans and Greens

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

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

Directions

  1. 1 Cook rigatoni to desired doneness as directed on package. Drain; cover to keep warm.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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