Rigatoni with Beans and Mushrooms

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 585
Fat 19 g
Satfat 6 g
Protein 25 g
Carbohydrate 85 g
Fiber 11 g
Cholesterol 27 mg
Sodium 483 mg

Ingredients

3/4 pound rigatoni pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, peeled and smashed
2 (6 oz.) packages fresh mushrooms, quartered
1 cup grape tomatoes, halved
1 (15.5 oz.) can cannellini beans, drained and rinsed
3 tablespoons chopped fresh basil or parsley
2 ounces chunk Parmesan, shaved with a vegetable peeler, for serving

Preparation

In a large pot of boiling, salted water, cook pasta until al dente, about 12 minutes.

Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add garlic Choose your mushroom. Shiitake, cremini and regular white mushrooms would work equally well in this dish. KITCHEN TIP and cook, stirring, for 1 minute. Add mushrooms and cook, stirring, until tender and golden, 4 to 5 minutes. Add tomatoes and beans and cook until heated through, 3 minutes.

Remove 1 1/2 cups pasta water and stir into mushroom-bean mixture. Drain pasta and return to pot. Add mushroom-bean mixture and basil to pot; toss well. Divide among 4 bowls and sprinkle Parmesan on top.

Note:

May 2006
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