Fagioli Pasta

  • Prep 30 min
  • Total 30 min
  • Servings 4

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

Steps

  • 1
    Cook rigatoni to desired doneness as directed on package. Drain.
  • 2
    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.
  • 3
    Add all remaining ingredients except rigatoni. Reduce heat to medium-low; simmer 5 minutes or until thoroughly heated. Serve over rigatoni.

  • Fagioli is the Italian word for "beans". It refers to white kidney beans, which are also called cannellini beans.
  • Red kidney beans or great northern beans can be used in place of the cannellini beans.
  • All beans of this type are excellent sources of fiber and protein.
  • A crisp salad of shredded greens tossed with Italian dressing goes well with this hearty pasta. Grissini (long and thin crisp Italian breadsticks) and melon wedges complete the meal.

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
620mg
26%
Total Carbohydrate
69g
23%
Dietary Fiber
8g
32%
Sugars
7g
Protein
13g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
4 Starch; 1/2 Fruit; 4 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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