Ingredients
8
oz. (3 cups) uncooked rigatoni (pasta tubes with ridges)
2
tablespoons olive oil
1/2
cup chopped onion
1
large carrot, finely chopped (1 cup)
1
garlic clove, minced
1
(15-oz.) can Progresso™ Cannellini Beans, drained, rinsed
1
(14.5-oz.) can diced tomatoes, undrained
1
tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2
teaspoon salt
Dash pepper
Preparation
Cook rigatoni to desired doneness as directed on package. Drain.
Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion, carrot and garlic; cook 5 to 6 minutes or until tender, stirring occasionally.
Add all remaining ingredients except rigatoni. Reduce heat to medium-low; simmer 5 minutes or until thoroughly heated. Serve over rigatoni.
