Fagioli Pasta

By á-1820

Dinner ready in 30 minutes! Enjoy this pasta and veggies meal made with Progresso® cannellini beans. Perfect if you love Italian cuisine.

Ingredients

• 8 oz. (3 cups) uncooked rigatoni (pasta tubes with ridges)
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 large carrot, finely chopped (1 cup)
• 1 garlic clove, minced
• 1 (15-oz.) can Progresso® Cannellini Beans, drained, rinsed
• 1 (14.5-oz.) can diced tomatoes, undrained
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• Dash pepper

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Cook rigatoni to desired doneness as directed on package. Drain.

Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion, carrot and garlic; cook 5 to 6 minutes or until tender, stirring occasionally.

Add all remaining ingredients except rigatoni. Reduce heat to medium-low; simmer 5 minutes or until thoroughly heated. Serve over rigatoni.