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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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

456 calories; 15 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 601 mg sodium. 503 mg potassium; 70 g carbohydrates; 9 g fiber; 3 g sugar; 17 g protein; 0 g trans fatty acid; 389 IU vitamin a; 41 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 181 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 4 mg iron;

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