Vegetable Rigatoni

Vegetable Rigatoni

Vegetable Rigatoni

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. 

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3

Ingredients

4 oz. uncooked dried rigatoni

4 tbsp. butter
3 tbsp. chopped fresh basil leaves
1/2 cup sliced green onions
1 tsp. finely chopped fresh garlic
2 cups broccoli florets
1 medium (1cup) red pepper, cut into 3/4-inch pieces
1 (15-oz.) can red or black beans, rinsed, and drained
1 (11-oz.) can whole kernel corn with green and red peppers, drained
1/4 tsp. salt
1/4 cup freshly grated Parmesan cheese


Methods/steps

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.


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