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Rigatoni Cannellini

Categories: Low-fat, Pasta Dishes, Vegetarian
Type: Main Dishes

Beans add protein to this pasta dish, and red pepper adds a little kick!

Serves: 6 servings


  • 12 ounces rigatoni pasta (about 4 7/8 cups)
  • 1 pound fresh plum tomatoes (about 8 medium), cut into 3/4-inch pieces
  • 1 can (15 ounces) cannellini or navy beans, rinsed and drained
  • 1/2 cup sliced scallions
  • 1/4 cup plus 2 tablespoons sliced black olives
  • 2 teaspoons crushed fresh garlic
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup grated nonfat or regular Parmesan cheese
  • 1/4 cup finely chopped fresh basil
  • 1 cup diced nonfat or reduced-fat mozzarella cheese

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  1. Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
  2. While the pasta is cooking, place the tomatoes, beans, scallions, olives, garlic, and pepper in a large deep skillet. Place the skillet over medium heat, cover, and cook for about 5 minutes, or until the mixture is heated through and the tomatoes are just beginning to soften.
  3. Add the pasta to the skillet mixture, and toss to mix well.
  4. Remove the skillet from the heat, add the Parmesan and basil, and toss to mix. Add the diced mozzarella, toss to mix, and serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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