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Rigatoni with Broccoli, Beans and Basil

Makes: 4 servings
Start to Finish 25 mins
Rigatoni with Broccoli, Beans and Basil
Ingredients
  • 8  ounces  dried rigatoni (about 3-1/2 cups)
  • 2  cups  fresh broccoli florets
  • 1 19  ounce can  cannellini beans, rinsed and drained
  • 2  teaspoons  minced garlic
  • 1/4  cup  olive oil
  • 1/4  cup  snipped fresh basil leaves
  • 2  slices  bread, cut in small cubes
  • 1/4  teaspoon  crushed red pepper
  •  Snipped fresh basil (optional)
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 456,
  • Fat, total (g) 15,
  • chol. (mg) 0,
  • sat. fat (g) 2,
  • carb. (g) 70,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 9,
  • sugar (g) 3,
  • pro. (g) 17,
  • vit. A (IU) 389,
  • vit. C (mg) 41,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 181,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 601,
  • Potassium (mg) 503,
  • calcium (mg) 91,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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