Name: Tortiglioni with Black Beans and Tomatoes
Prep time: 12 min
Cook time: 27 min
Total time: 39 min
Yield: 4 servings (serving size: 1 2/3 cups pasta mixture and 1 tablespoon Parmesan cheese)
Ingredients: 2 ¼ cups (about 6 ounces) uncooked tortiglioni (elbow springs); 1 tablespoon olive oil; 1 (8-ounce) package pre-sliced mushrooms; 1 (14.5-ounce) can diced tomatoes, un-drained; 1 cup canned black beans, rinsed and drained; 1 garlic clove, minced; ½ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon pepper; ¼ cup (1 ounce) grated fresh Parmesan cheese

Heat oil in a nonstick skillet over medium- high heat. Add mushrooms; cook 4 minutes or until lightly browned, stirring frequently. Add tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Serve over pasta. Sprinkle with Parmesan cheese.

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Tortiglioni with Black Beans and Tomatoes

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