Rigatoni with Broccoli, Beans, and Basil

A crunchy crouton topping adds satisfying crunchy to this rigatoni pasta salad recipe that's wonderful as a dinner side dish (but is also filling enough to be a meal itself). The entire rigatoni recipe comes together in just 25 minutes.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Rigatoni with Broccoli, Beans, and Basil

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5.0 by 1 people

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Directions

  1. In a 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 a large bowl combine beans, garlic, and 3 tablespoons of the oil. Mash about 1/2 of the bean mixture. Stir in basil, pasta water, and salt. Stir into pasta and broccoli in Dutch oven. Cover and keep warm.
  3. For croutons, in a large skillet heat remaining oil over medium heat. Add bread cubes and crushed red pepper. Cook and stir 1 to 2 minutes until crisp. Top pasta with croutons and, if desired, basil.
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Nutrition Facts (Rigatoni with Broccoli, Beans, and Basil)

  • Per serving:
  • 456 kcal ,
  • 15 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 0 mg chol. ,
  • 601 mg sodium ,
  • 70 g carb. ,
  • 9 g fiber ,
  • 3 g sugar ,
  • 17 g pro.
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