Spicy Mediterranean Pasta
A delicious vegetarian pasta dish with flavors of the Mediterranean
PREP TIME 25 minutes
COOK TIME 25 minutes
6 servings (1 cup each)
|1||can (15 oz ea) cannellini beans, drained, rinsed|
|1||Pound fresh broccoli, separated into florets|
|4||clove garlic, finely chopped|
|1||can (14.5 oz ea) Hunt's® Diced Tomatoes with Balsamic Vinegar, Basil & Olive Oil, undrained|
|1/4||Cup olive oil|
|1||Pound dry rigatoni pasta, uncooked|
|1/4||Teaspoon ground black pepper|
|1/2||Teaspoon crushed red pepper flakes|
- Cook pasta in large saucepan according to package directions, adding broccoli to the cooking water for the last 2 minutes of the pasta cooking time.
- Heat oil in large skillet over medium heat while cooking pasta. Add garlic; cook and stir 2 minutes, or until crisp-tender. Add tomatoes with their liquid, the beans and red pepper; cook 5 minutes, stirring occasionally.
- Drain pasta mixture, reserving 1 cup of the cooking water. Return pasta and broccoli to same saucepan. Add tomato mixture, salt and pepper; toss to coat. If pasta mixture is too dry, add the reserved cooking water, 1/2 cup at a time, until sauce reaches desired consistency.
|Serving Size:||1 cup|
|Vitamin C||36.6 mg|
|Vitamin A||1158.6 iu|
|Total Fat||12.5 g|
|Saturated Fat||1.6 g|
|Dietary Fiber||6.9 g|
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