Fagioli Pasta

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

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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

  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
620mg
620%;
Total Carbohydrate
69g
69%
(Dietary Fiber
8g
8%
  Sugars
7g
7%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
20%;
Calcium
10%;
Iron
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.