Make it a meatless Monday -- or any day! -- with this veggie-packed rigatoni dish. Prepared with broccoli, peppers, beans, corn and more, it has so many great ingredients you won't even miss the meat. Veg out tonight.
4 oz. uncooked dried rigatoni
Cook rigatoni according to package directions and drain. Toss pasta with 1 tbsp. butter and 1 tbsp. basil. Keep warm. Meanwhile, melt remaining butter in 10-inch skillet until sizzling; add green onions and garlic. Cook over medium heat, stirring occasionally, until onions are softened (1 to 2 minutes). Add broccoli and red pepper. Continue cooking, stirring occasionally, until peppers are crisply tender (3 to 4 minutes). Add remaining basil and all remaining ingredients except Parmesan cheese. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Toss together hot vegetable mixture and hot cooked rigatoni; sprinkle with Parmesan cheese.