Rigatoni with Broccoli, Beans and Basil
ounces dried rigatoni (about 3-1/2 cups)
cups fresh broccoli florets
19 ounce can cannellini beans, rinsed and drained
teaspoons minced garlic
cup olive oil
cup snipped fresh basil leaves
slices bread, cut in small cubes
teaspoon crushed red pepper
Snipped fresh basil (optional)
- In Dutch oven cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. Reserve 3/4 cup of the pasta cooking water. Drain pasta and broccoli; return to pan.
- Meanwhile, in large bowl combine beans, garlic, and 3 Tbsp. of the oil. Mash about 1/2 of the bean mixture. Stir in basil, pasta water, and 1/2 tsp. salt. Stir into pasta and broccoli in Dutch oven. Cover and keep warm.
- For croutons, in skillet heat remaining oil over medium heat. Add bread cubes and red pepper. Cook and stir 1 to 2 minutes, until crisp. Top pasta with croutons and basil. Makes 4 servings.
Nutrition Facts(Rigatoni with Broccoli, Beans and Basil)
- Per serving:
- 456 kcal cal.,
- 15 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 10 g monounsatured fat),
- 0 mg chol.,
- 601 mg sodium,
- 70 g carb.,
- 9 g fiber,
- 3 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet